Speedy Moroccan Meatballs

Speedy Moroccan Meatballs

1 tbsp olive oil

350g pack ready made beef meatballs (approx 16)

1 large onion, sliced

100g dried apricots, halved

1 small cinnamon stick

400g tin chopped tomatoes

3 large garlic, finely chopped

25g toasted flaked almonds

handful coriander, roughly chopped

Heat oil in a large deep frying pan, then fry the meatballs for about 10 minutes, turning occasionally until cooked through. Scoop out of the pan and set aside, then cook the onions and garlic for about 5 mins, until softened. Add the apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for about 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, cooked couscous and crusty bread to mop up the juices.