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Speedy Moroccan Meatballs

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“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.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

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

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