Speedy Moroccan Meatballs - cooking recipe

Ingredients

12 1/2 ounces frozen meatballs, thawed
1 tablespoon olive oil
1 onion, sliced
3 1/2 ounces dried apricots, halved
1 small cinnamon stick
1 (14 ounce) can chopped tomatoes, with garlic if possible
1 ounce sliced almonds, toasted
1/3 cup cilantro, roughly chopped

Preparation

Fry the meatballs in oil for 10 minutes, turning occasionally until cooked.
Remove meatballs from pan and set aside.
Add the onion and cook for a further 5 minutes, until soft.
Add the apricots, cinnamon and tomatoes.
Half fill the empty can with water and add to the pan, then bring to the boil and simmer for 5 minutes.
Remove the cinnamon.
Return the meatballs to the pan and coat with the sauce.
Sprinkle over the almonds and cilantro.