John Myers
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Moroccan Apricot Meatballs
The perfect moroccan apricot meatballs recipe with a picture and simple step-by-step instructions.
for the meatballs:
- 500 g Minced lamb or alternatively minced beef
- 70 g Dried apricots
- 2 tbsp Roasted almond flakes
- 1 Pc. Onion
- 1 tbsp Ras-El-Hanout Spice Mixture Morocco
- 1 Pc. Egg
- 2 tbsp Breadcrumbs
- Salt pepper
- Olive oil for frying
for the sauce:
- 800 g Chopped tomatoes
- 1 tbsp Baharat
- 1 tsp Zhoug as needed, which is also an Arabic spice
- Some freshly chopped parsley or alternatively chopped mint
- Finely chop the onion and apricots. Mix all of the above ingredients for the meatballs with your hands and shape into approx. 14 balls. Fry all over in a large pan in a little heated olive oil.
- Add the chopped tomatoes and the spices for the sauce and simmer over a medium heat for about 20 minutes. Fold in parsley or mint and season with salt / pepper.
- This fits e.g. couscous or bulgur.
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