Speedy Moroccan meatballs

ready in 30 minutes

Serves 4 (you can freeze what you don’t use)

1 tbsp. olive oil

350g pack of ready made beef or chicken meatballs (aprox 16)

1 large onion sliced

100g dried apricots halved

1 small cinnamon stick (or a good pinch of ground cinnamon)

400g tin chopped tomatoes with garlic


25g toasted almond flakes

Handful coriander, roughly chopped (use the rest throughout the week on your salads)


1/ heat oil in large frying pan, fry meatballs for 10 mins turning occasionally until cooked.

Scoop out of pan and set aside.

2/ Cook the onion for 5 minutes over medium heat until softened.

3/ Add the dried apricots, cinnamon stick, tomatoes & half a can of water to the pan, bring to the boil & simmer for 10 minutes.

Remove the cinnamon stick. Return the meatballs to the pan & coat well with the sauce.

Serve sprinkled with the toasted almonds and coriander.

Turn this recipe into a chicken tagine—easy!

Heat 1 tbsp.oil and fry 4 sliced, skinless chicken breasts for 4-5 minutes until cooked through.

Remove from the pan and follow the recipe above from stage 2

Return the chicken to the pan & simmer for simmer for 10 mins. before serving.

Both of these meals are low in carbs but very filling and real winter warmers—give them a try!