Speedy Moroccan meatballs

A great twist on meatballs for a quick and tasty supper

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 388
  • fat 25g
  • saturates 9g
  • carbs 24g
  • sugars 17g
  • fibre 6g
  • protein 18g
  • salt 1.58g


  • 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


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


  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.

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