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Speedy Moroccan Meatballs

40 mins

Serves 4



Making meatballs is a great skill to have if you want to add variety to your kitchen. They're easy to make and can be used in many different ways. These Moroccan meatballs have a fruity taste with a hint of spice that brings a plate alive and is certain to wow the family or any dinner guests.

Speedy Moroccan Meatballs


  • 1 lb beef or lamb, minced

  • 1 onion, grated

  • 3 garlic cloves, finely chopped

  • 4 Tbsp coriander, chopped

  • 1 medium egg, beaten

  • 2 tsp cumin

  • 1 tsp paprika

  • 100g dried apricots, halved

  • 1 small cinnamon stick

  • 500g tin chopped tomatoes

  • 25g toasted flaked almonds

  • 1 small cinnamon stick

  • Oil


  • Heat a Tbsp of the oil over a medium heat in a thick bottomed pan

  • Fry half of the garlic and onion gently until it has begun to brown (about five minutes)

  • When cooked. Remove from the heat and leave to cool in a bowl.

  • Heat some more oil in the same pan and fry the rest of the onion and garlic until starting to brown (about 5 minutes)

  • Add the dried apricots, cinnamon and tomatoes to the pan. Top up with 200ml of water and gently simmer.

  • In a bowl, combine the cooled onion and garlic with the paprika, cumin and half the coriander. Add the beaten egg and mix well. Mould the mix into equal-sized meatballs,

  • Add the meatballs to the sauce and simmer until cooked through (about 15 minutes. Add the remaining coriander and almonds. Serve