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Moroccan Meatball Tagine

Moroccan Meatball Tagine

Transport your taste buds to Morocco with this flavorful Moroccan Meatball Tagine recipe. Easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g Ground Beef
  • 1 unit Grated Onion
  • 2 tablespoons Fresh Parsley, Chopped
  • 2 tablespoons Fresh Cilantro, Chopped
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Ginger Powder (optional)
  • 2 cloves Garlic, Grated
  • 2 tablespoons Olive Oil
  • 1 large Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 teaspoon Paprika
  • 0.5 teaspoon Turmeric
  • 0.5 teaspoon Cinnamon
  • 0.5 teaspoon Black Pepper
  • 0.5 teaspoon Cumin
  • 1 teaspoon Coriander
  • 0.5 teaspoon Cayenne Pepper
  • 1 tablespoon Tomato Paste
  • 1 cup Grated Tomatoes
  • 0.5 cup Water
  • 3-4 eggs Optional

Equipment

  • Large Skillet or Pot
  • Mixing Bowl
  • Grater for onions and tomatoes
  • Sharp Knife for chopping herbs
  • Spatula

Method
 

  1. In a large bowl, mix all the meatball ingredients until well combined and shape into small meatballs.
  2. Refrigerate the meatballs for 15 minutes to firm them up.
  3. Heat olive oil in a skillet over medium heat and sauté the diced onion until golden brown.
  4. Add minced garlic and spices, stirring for a minute.
  5. Stir in the tomato paste and grated tomatoes to combine flavors.
  6. Pour in water, add fresh parsley and cilantro, and season with salt.
  7. Simmer the sauce for 25-30 minutes, stirring occasionally.
  8. Gently place the chilled meatballs into the simmering sauce and cover.
  9. Cook the meatballs for 10-15 minutes, turning halfway through.
  10. If using eggs, crack them into wells in the sauce and cover until the whites are set.

Nutrition

Calories: 480kcalCarbohydrates: 18gProtein: 30gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 130mgSodium: 850mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 20mg

Notes

Use high-quality spices for a better flavor. Freshly ground spices can enhance the taste significantly. Don't overcrowd the skillet when browning the meatballs to ensure even cooking. To store, let the dish cool completely before transferring it to an airtight container for up to 3 days in the fridge or freeze for up to 3 months. For best results, freeze without the eggs.
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