Meatball casserole Moroccan tagine style stew
Here's a quick easy meatball casserole with the flavour of a Moroccan tagine style stew to make a family meal in under 60 minutes. Perfect for batch cooking and freezing.
Servings: 6
Ingredients
- 1 tbsp light olive oil
- 1 large red onion finely sliced
- 3 cloves garlic finely sliced
- half a red chilli finely chopped
- 300 ml vegetable stock
- 400 g can chopped tinned tomatoes
- 1 level tsp ras-al hanout spices or mild curry powder
- 300 g diced butternut squash
- 1 medium courgette chopped into chunky dice (around 300g)
- 1 tsp chopped or dried thyme
- 12 dried apricots cut in half
- 1/2 tbsp fresh mint finely chopped
- 2 x 230g packs Scan Swedish meatballs
- 1 tbsp fresh coriander finely chopped
Instructions
- Preheat the oven to gas 6 / 200c.
- In an oven proof casserole dish on a medium heat, heat the olive oil and fry the red onion and garlic for 2-3 minutes. Once the onions and garlic are starting to soften add the chilli and ras al-hanout spices and continue to cook on a low heat for a few minutes more.
- Next add the vegetable stock, tomatoes, butternut squash, courgette, thyme, mint and dried apricots. Raise the heat and when it reaches simmering point add the Scan Swedish meatballs. Give the casserole a final stir before putting the casserole in the oven. Cook for 25-30 minutes in the middle of the oven until the vegetable cubes are cooked.
- For an authentic Middle Eastern style, serve alongside cous cous.