Ingredients for Speedy Moroccan Meatballs
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How to Make Speedy Moroccan Meatballs
- In a large bowl, combine the ground meat, breadcrumbs, egg, spices, and chopped cilantro. Gently mix until just combined. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 10 minutes, turning occasionally, until browned and cooked through.
- Remove the meatballs from the skillet and set aside.
- Add 1 chopped onion to the skillet and cook for 5 minutes, until softened.
- Stir in 1/2 cup dried apricots, 1 teaspoon ground cinnamon, and 1 (14.5 ounce) can of diced tomatoes.
- Pour half the empty can of tomatoes filled with water into the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Remove the cinnamon stick (if using).
- Return the meatballs to the skillet, coating them in the sauce. Simmer for 2 more minutes to allow the flavors to meld.
- Garnish with 1/4 cup slivered almonds and 2 tablespoons of chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
72g
Fat
4g
Carbs
8g
