zoom Pork meatballs with cinnamon & apricots

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    Pork meatballs with cinnamon & apricots

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    Pork meatballs with cinnamon & apricots

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    1 tbsp olive oil
    300g pack 20 British pork meatballs
    300g Cooks’ Ingredients frozen Diced Mediterranean Vegetables
    ½ tsp ground cinnamon
    300ml pork or chicken stock
    250g pack LoveLife Quick Cook Freekeh & Quinoa
    75ml reduced fat British crème fraîche
    4 apricots, quartered and stoned
    1 tbsp muscovado sugar
    3 tbsp finely chopped mint, plus extra to garnish 


    1. Heat the oil in a frying pan and fry the meatballs for 5 minutes until golden, shaking the pan frequently. Lift out onto a plate, then fry the Mediterranean vegetable mix for 3 minutes. Stir in the cinnamon and stock and return the meatballs to the pan. Cook gently for 5 minutes, or until the meatballs are cooked through and the juices run clear.

    2. Meanwhile, cook the freekeh and quinoa in boiling water for 10-12 minutes until tender. Add the crème fraîche, apricots and sugar to the pan with the meatballs and cook gently for a further 5 minutes until the apricots soften.

    3. Drain the freekeh, return to the pan and stir in the mint and a little seasoning. Serve with the meatballs, sprinkled with extra mint.

    Cook’s tip This recipe would also work well using some of our other ready-made meatballs. Why not try lamb, beef, veal or even a vegetarian version. Just adjust the cooking times accordingly, following pack instructions. One other option would be to make your own -– turkey thigh mince works wonderfully for just this sort of thing.

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