Preparation
For oiling, use extra of the olive oil. Mince the garlic cloves. Finely chop the onions. In 2 tbsps of boiling water dissolve the saffron.
Method
- 1 Heat 2 tbsp olive oil in a large, deep saucepan over medium heat.
- 2 Add the meatballs and fry briefly on all sides until lightly browned (about 3-4 minutes).
- 3 Remove with a slotted spoon to a paper towel-lined plate.
- 4 Add an extra splash of oil to the pan, if needed, then add the chopped onions and garlic, and fry gently for 6-7 minutes until the onions go soft and start to caramelise.
- 5 Then add the spices, saffron water, chopped tomatoes, chicken stock, apricots and cinnamon stick, and mix to combine.
- 6 Season with salt and pepper.
- 7 Bring the mix to a boil, then reduce the heat and carefully add the meatballs.
- 8 Simmer for 20 mins, stirring occasionally, or until the sauce has reduced and thickened nicely.
- 9 Transfer to a dish and serve hot; great with couscous.
5 Reviews
-
Neet
Easy to make and very tasty!
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Jane
Great recipe. Simple and tasty.
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Kirsty
Delicious -
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Amy
Absolutely gorgeous so easy to make
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Anne
Easy to make and tasty. Works just as well baking meatballs and adding sauce and finishing off in oven. I'll go for a slightly spicier punch the next time.
- Average per serving
- Calories 137.0kCal
- Fat41.4g
- Saturated15.0g
- Salt4.7g
- Carbohydrates34.0
- Sugar24.5g
- Protein46.3g
- Fibre10.1g