Name: Speedy Moroccan Meatballs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil; 350g pack ready-made beef or chicken meatballs (approx 16); 1 large onion, sliced; 100g dried apricots, halved; 1 small cinnamon stick; 400g tin chopped tomatoes with garlic; ~200ml water (half a can); 25g toasted flaked almonds; Handful coriander, roughly chopped

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Introduction

This Speedy Moroccan Meatballs recipe is a delightful blend of fragrant spices, sweet apricots, and tender meatballs simmered in a rich tomato sauce. Perfect for a quick weeknight dinner, it offers exotic flavors with minimal effort.

The dish is served in a white bowl with two small handles on the sides, placed on a light wooden board over a white marbled surface. Inside, there are about eight round meatballs scattered evenly, sitting on a thick, rich red tomato sauce that covers the bottom layer. The sauce contains chunks of cooked vegetables with a soft texture. Sliced toasted almonds and fresh green cilantro leaves are sprinkled generously on top, adding a mix of crunchy and leafy textures, with the green and light brown colors contrasting with the deep red sauce and brown meatballs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the olive oil in a large deep frying pan over medium heat. Add the meatballs and fry for about 10 minutes, turning occasionally until cooked through. Remove the meatballs from the pan and set aside.
Step 2: In the same pan, add the sliced onion and cook for 5 minutes until softened.
Step 3: Add the dried apricots, cinnamon stick, chopped tomatoes with garlic, and half a can of water to the pan. Bring to a boil, then reduce heat and simmer for 10 minutes to develop the flavors.
Step 4: Remove the cinnamon stick from the sauce, then return the meatballs to the pan. Stir gently to coat them well in the tomato sauce and warm through.
Step 5: Serve the meatballs sprinkled with toasted flaked almonds and chopped coriander for a fresh, crunchy finish.

Tips & Variations

If you don’t have cinnamon sticks, substitute with a good pinch of ground cinnamon for a similar warm flavor.
To make a chicken tagine variation, fry 4 sliced skinless chicken breasts in olive oil until cooked through, remove, then follow the recipe from step 2. Return the chicken to the pan at the end and simmer for 10 minutes before serving.
Serve with couscous or crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

The image shows a white round pan filled with several brown meatballs resting on a chunky red tomato sauce with visible pieces of tomato and other vegetables. The dish is topped with scattered light beige almond slices and fresh green cilantro leaves, adding texture and color contrast. The pan is placed on a wooden board, and all is set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this recipe?

Yes, frozen meatballs can be used. Just cook them thoroughly as directed, possibly adding a few extra minutes to ensure they are heated through.

Is this recipe suitable for a slow cooker?

While this recipe is designed for a speedy stovetop method, you can adapt it for a slow cooker by cooking meatballs and sauce together on low for 3-4 hours. Add apricots and almonds towards the end to retain texture.