Moroccan Meatballs

Tear the pitta bread into small 1cm pieces, put in a bowl and drizzle over the water. Leave it for a few minutes until the water has been soaked up by the bread.

Peel and finely chop the garlic clove and finely chop the apricots.

Add the beef, Ras El Hanout spices, dried herbs, the chopped garlic and apricots to the bowl.

Mix the ingredients and scrunch through your fingers until really well combined and you can’t see any chunks of bread anymore.

Split the mixture into 8-12 small balls, roll them in tightly packed and smooth balls.

COOKING OPTIONS:

• Cook in an airfryer: Preheat the airfryer to 180C. Add the meatballs to the airfryer, spray with oil then cook for 5 minutes, stop and turn them over then cook for a further 5 minutes. (don’t worry if they are not cooked all the way through yet as they will continue to cook in the sauce)

• Cook in a frying pan: Heat a tablespoon of oil in a frying pan and add the meatballs. Cook for 10 minutes, turning them every 30 seconds until brown all over. (don’t worry if they are not cooked all the way through yet as they will continue to cook in the sauce)

Add the meatballs to a frying pan (if you used a airfryer) then add the tin of tomatoes and cook on a medium heat to simmer the sauce until the sauce has thickened and the meatballs are cooked all the way through.