Back to Recipe List

Ostrich Meatballs with Apricots, Almonds and Coriander

SERVES TWO TO THREE

395g Pack of Oslinc 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