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Ostrich Meatballs with Apricots, Almonds and Coriander
SERVES TWO TO THREE
395g Pack of Ostrich Meatballs
1 tbsp olive oil or locally produced rapeseed oil
1 large onion, sliced
100g/ 4oz diced apricots, halved
1 Small cinnamon stick (if you don’t have any cinnamon sticks, use a good pinch of ground cinnamon instead)
400g tin chopped tomatoes with garlic
25g/ 1oz toasted flaked almonds
Handful of coriander, roughly chopped
Heat the oil in a frying pan, then fry the meatballs for 10-15 minutes, turning occasionally to make sure they are cooked all the way through. Scoop out of the pan and set aside.
Cook the onions for 5 minutes, until softened. Add the fried apricots, cinnamon stick, tomatoes and half a can of water to the pan, then bring to the boil and simmer for 10 minutes
Remove the cinnamon stick. Return the meatballs to the pan and coat well with the sauce.
Serve sprinkled with the almonds and coriander