Best Speedy Moroccan Meatballs Recipes

SPEEDY MOROCCAN MEATBALLS

Speedy Moroccan meatballs image

A great twist on meatballs for a quick and tasty supper

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
350g pack ready-made beef or chicken meatballs (approx 16)
1 large onion , sliced
100g dried apricot , halved
1 small cinnamon stick
400g tin chopped tomato with garlic
25g toasted flaked almond
handful coriander , roughly chopped

Steps:

Heat the oil in a large deep frying pan, then fry the meatballs for 10 mins, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onion for 5 mins, until softened.
Add the dried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 mins. Remove the cinnamon stick. Return the meatballs to the pan and coat well with the tomato sauce. Serve sprinkled with the almonds and coriander.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 1.58 milligram of sodium

SPEEDY MOROCCAN MEATBALLS

Speedy Moroccan Meatballs image

This sounds like a quick and easy way of experimenting with new flavors. I found the recipe in the Spring 2008 copy of BBC Easy Cook magazine. The recipe says that it is suitable for freezing.

Provided by Sarah_Jayne

Categories Fruit

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 1/2 ounces frozen meatballs, thawed
1 tablespoon olive oil
1 onion, sliced
3 1/2 ounces dried apricots, halved
1 small cinnamon stick
1 (14 ounce) can chopped tomatoes, with garlic if possible
1 ounce sliced almonds, toasted
1/3 cup cilantro, roughly chopped

Steps:

Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
Remove meatballs from pan and set aside.
Add the onion and cook for a further 5 minutes, until soft.
Add the apricots, cinnamon and tomatoes.
Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
Remove the cinnamon.
Return the meatballs to the pan and coat with the sauce.
Sprinkle over the almonds and cilantro.

Nutrition Facts : Calories 163.6, Fat 7.3, SaturatedFat 0.8, Sodium 9.2, Carbohydrate 24.5, Fiber 4.4, Sugar 18.1, Protein 3.5

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