Speedy Moroccan Meatballs
40 mins
Serves 4
Moroccan
Main
Making meatballs is a great skill to have if you want to add variety to your kitchen. They're easy to make and can be used in many different ways. These Moroccan meatballs have a fruity taste with a hint of spice that brings a plate alive and is certain to wow the family or any dinner guests.
ingridients
1 lb beef or lamb, minced
1 onion, grated
3 garlic cloves, finely chopped
4 Tbsp coriander, chopped
1 medium egg, beaten
2 tsp cumin
1 tsp paprika
100g dried apricots, halved
1 small cinnamon stick
500g tin chopped tomatoes
25g toasted flaked almonds
1 small cinnamon stick
Oil
Method
Heat a Tbsp of the oil over a medium heat in a thick bottomed pan
Fry half of the garlic and onion gently until it has begun to brown (about five minutes)
When cooked. Remove from the heat and leave to cool in a bowl.
Heat some more oil in the same pan and fry the rest of the onion and garlic until starting to brown (about 5 minutes)
Add the dried apricots, cinnamon and tomatoes to the pan. Top up with 200ml of water and gently simmer.
In a bowl, combine the cooled onion and garlic with the paprika, cumin and half the coriander. Add the beaten egg and mix well. Mould the mix into equal-sized meatballs,
Add the meatballs to the sauce and simmer until cooked through (about 15 minutes. Add the remaining coriander and almonds. Serve