Moroccan meatballs

Serve these easy north African-inspired meatballs with a filling portion of herby cous cous.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

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You will need

  • 350g pack 12 beef meatballs
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 80g ready to eat apricots, sliced
  • ½ tablespoon Fairtrade ground cinnamon
  • 390g carton chopped tomatoes in tomato juice
  • 500ml hot vegetable stock
  • 250g cous cous
  • ½ x 28g pack fresh flat leaf parsley, roughly chopped
  • 25g flaked almonds, toasted
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Recipe Information

Step by step guide to making Moroccan meatballs

  1. Preheat the oven to 180°C, fan 160°C, gas mark 3. Arrange the meatballs on a baking tray and bake for 15 minutes.
  2. Meanwhile, heat the oil in a large saucepan and sauté the onion for 5 minutes. Stir in the garlic, apricots and cinnamon and cook for a further minute. Pour over the chopped tomatoes and 200ml of the stock.
    Stir well to combine then simmer for 5 minutes.
  3. Place the cous cous in a bowl and pour over the remaining stock. Cover with cling film and leave for 10 minutes. Use a fork to fluff up the grains, season with black pepper and stir through half of the parsley.
  4. To serve, stir the meatballs and remaining parsley into the sauce. Divide between plates, garnish with the flaked almonds and serve with the cous cous.

Summary of customer ratings and reviews

Nutritional information for Moroccan meatballs

Nutritional information for Moroccan meatballs

Nutrition type per serving
Calories 512 kcal
Total Fat 22.4g
Saturated Fat 6.5g
Salt 1.1g
Sugar 13.4g

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