Speedy Moroccan Meatballs Recipe
Introduction
These speedy Moroccan meatballs are a flavorful and comforting dish that comes together quickly on busy weeknights. The combination of aromatic spices, sweet apricots, and tender meatballs makes for a deliciously unique meal.
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 of 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.
- Step 4: Remove the cinnamon stick from the sauce. Return the cooked meatballs to the pan and stir well to coat them in the tomato sauce.
- Step 5: Serve the meatballs topped with toasted flaked almonds and chopped coriander for a fresh, crunchy finish.
Tips & Variations
- If you don’t have a cinnamon stick, substitute with a good pinch of ground cinnamon for a similar warm flavor.
- To make a comforting chicken tagine, fry skinless chicken breasts until cooked before starting the sauce. Return the chicken to the pan and simmer for 10 minutes in the sauce.
Storage
Store any leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade meatballs instead of ready-made?
Yes, homemade meatballs work well—just ensure they are cooked through before adding to the sauce.
Can this dish be made vegetarian?
You can substitute meatballs with plant-based alternatives or cooked chickpeas for a vegetarian version. Adjust cooking times accordingly.
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Speedy Moroccan Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Moroccan-inspired recipe featuring tender meatballs simmered in a fragrant tomato sauce with apricots, cinnamon, and garnished with toasted almonds and fresh coriander. Perfect for a comforting and exotic weeknight dinner.
Ingredients
Meatballs and Sauce
- 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
- ½ can water from the tomato tin (approx 200ml)
Garnish
- 25g toasted flaked almonds
- Handful coriander, roughly chopped
Instructions
- Heat the oil and fry the meatballs: Heat 1 tablespoon of olive oil in a large deep frying pan over medium heat. Add the ready-made meatballs and cook for about 10 minutes, turning occasionally until they are fully cooked through and browned on all sides. Once cooked, scoop the meatballs out of the pan and set them aside.
- Cook the onion: In the same pan, add the sliced onion and fry for about 5 minutes until softened and translucent, scraping up any browned bits from the meatballs for extra flavor.
- Add apricots, cinnamon, and tomatoes: Stir in the halved dried apricots, small cinnamon stick, the tin of chopped tomatoes with garlic, and half a can of water (approximately 200ml). Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Remove cinnamon stick and return meatballs: Remove the cinnamon stick from the sauce. Return the cooked meatballs back into the pan, stirring them into the sauce to coat them thoroughly and warm them through for a couple of minutes.
- Garnish and serve: Transfer the meatballs and sauce to a serving dish. Sprinkle toasted flaked almonds and roughly chopped coriander over the top for added texture and freshness. Serve immediately.
Notes
- If you don’t have cinnamon sticks, substitute with a good pinch of ground cinnamon added with the tomatoes.
- For a chicken variation, pan-fry skinless chicken breasts before proceeding with the sauce instructions, then simmer chicken in the sauce for 10 minutes.
- To toast almonds, dry fry them in a pan for a few minutes over medium heat until golden and fragrant.
- This recipe pairs well with couscous, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Moroccan
Keywords: Moroccan meatballs, quick meatball recipe, apricot meatballs, cinnamon meatballs, easy Moroccan dinner
