Speedy Moroccan meatballs

Meatballs recipe for 4 people, takes only 15 mins; recipe has olive oil, beef, onion, dried apricot, cinnamon, tomato, flaked almond and coriander.

Speedy Moroccan meatballs

Speedy Moroccan meatballs

Recipe by Chef Soomro Course: Meatballs


Prep time

5 mins


  • Coriander: handful coriander, roughly chopped
  • Beef: 350g pack ready-made beef or chicken meatballs (approx 16)
  • Olive Oil: 1 tbsp olive oil
  • Onion: 1 large onion, sliced
  • Tomato: 400g tin chopped tomato with garlic
  • Cinnamon: 1 small cinnamon stick
  • Dried Apricot: 100g dried apricot, halved
  • Flaked Almond: 25g toasted flaked almond


  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.