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–+ servings
Moroccan Meatball Tagine

Moroccan Meatball Tagine

Discover the rich flavors of Moroccan Meatball Tagine. This easy recipe combines spiced meatballs with a savory tomato sauce for a comforting dish perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g ground lamb or beef
  • 1 unit onion, grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh coriander, chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 2 cloves garlic, grated
  • 1 tbsp tomato paste
  • 1 cup grated tomatoes
  • 1/2 cup water
  • 3-4 units eggs optional but recommended

Equipment

  • Large skillet or tagine pot
  • Mixing bowl
  • Grater for onions and garlic
  • Wooden spoon or spatula
  • Ladle

Method
 

  1. Start by mixing all the meatball ingredients in a large bowl and shape them into small, bite-sized balls.
  2. Heat olive oil in a large pan or tagine over medium-high heat and sauté the diced onions until golden brown.
  3. Add minced garlic and cook for another minute.
  4. Mix together all the spices in a small bowl and sprinkle over the onions; stir well and add tomato paste.
  5. Stir in the grated tomatoes, chopped parsley, coriander, and water; season with salt and let the sauce simmer for 25-30 minutes.
  6. Gently place the chilled meatballs into the sauce and cover the pan, cooking for 10-15 minutes.
  7. For extra richness, crack 3-4 eggs into the sauce; cover and poach gently for 10-15 minutes.
  8. Garnish with fresh herbs, drizzle with olive oil, and serve warm with bread or couscous.

Nutrition

Calories: 340kcalCarbohydrates: 25gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

For the juiciest meatballs, avoid compacting the mixture too much. Chill before cooking for better shape. Adjust spices according to your palate and enjoy with sides like couscous or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months (omit eggs before freezing).
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