There is nothing quite like the sight (and indeed smell) of an overcrowded pan of meatballs and sauce to remind you that the simple pleasure in life are what it’s all about. These gently spiced meatballs and aromatic sauce take inspiration from the warming, fragrant flavours of Middle Eastern cuisine.
If you are unsure about the addition of apricots and pomegranate seeds then I urge you to drop your prejudice and give it a try. The sweet/savouriness of this sauce perfectly balances the red meat, reminiscent of the flavours of a Moroccan tagine. Serve this beautiful dish with a bowl of fluffy, steaming couscous, cooling tzatziki and pitta bread or my 2 Ingredient Flatbread if you want a double dose of carb which will of course allow you to mop up the very last of the sauce.
If you can’t get hold of Ras El Hanout then simply replace it with a blend of equal parts paprika, coriander and ginger.