Ingredients
-
12 1/2
-
1
-
1
-
3 1/2
-
1
-
1
-
1
-
1/3
-
-
-
-
-
-
-
Directions
Speedy Moroccan Meatballs, This sounds like a quick and easy way of experimenting with new flavors I found the recipe in the Spring 2008 copy of BBC Easy Cook magazine The recipe says that it is suitable for freezing , As I often do with ercipes that require a lot of tomatoes (whether as chopped, sauced or ‘pasted’) I added a bit of baking soda here along with everything else! Absolutely enjoyed this sauce, what with the cinnamon & apricots! Will definitely make these again! Thanks for sharing the recipe! [Made & reviewed while with ZWT6], These were great meatballs Really easy to fix and went over great with the family I kept thinking maybe a tad of Splenda (or sugar) could be added, to cut down the acidity of the tomatoes Thanks so much- really dresses up plain meatballs Made for ZWT6 and the Xtra Hot Dishes
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Steps
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1
Done
|
Fry the Meatballs in Oil For 10 Minutes, Turning Occasionally Until Cooked. |
|
2
Done
|
Remove Meatballs from Pan and Set Aside. |
|
3
Done
|
Add the Onion and Cook For a Further 5 Minutes, Until Soft. |
|
4
Done
|
Add the Apricots, Cinnamon and Tomatoes. |
|
5
Done
|
Half Fill the Empty Can With Water and Add to the Pan, Then Bring to the Boil and Simmer For 5 Minutes. |
|
6
Done
|
Remove the Cinnamon. |
|
7
Done
|
Return the Meatballs to the Pan and Coat With the Sauce. |
|
8
Done
|
Sprinkle Over the Almonds and Cilantro. |
