Wednesday, September 22, 2010

Speedy Moroccan meatballs recipe

The Hummus Recipes Kitchen (The home of Hummus & Delicious Middle Eastern Food Recipes) invites you to try Speedy Moroccan meatballs recipe. Enjoy cooking tasty and easy Middle Eastern Eastern food and learn how to make Speedy Moroccan meatballs.

A great twist on meatballs for a quick and tasty supper

Serves 4
Preparation time 5 mins
Cook time 15 mins


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


1. 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.

2. 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.


Making a Chicken tagine
Heat 1 tbsp olive oil in a large pan and fry 4 sliced skinless chicken breasts, for 3-4 mins until cooked through. Remove, then continue with the above recipe from stage 2. Return chicken to the pan, then simmer for 10 mins before serving as above.

Using ground cinnamon
If you don't have any cinnamon sticks, use a good pinch of ground cinnamon instead.

Nutrition per Serving
388 kcalories, protein 18g, carbohydrate 24g, fat 25 g, saturated fat 9g, fibre 6g, sugar 17g, salt 1.58 g

Recipe from Good Food magazine, December 2006.

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