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Moroccan Meatballs (Meatball Tagine)

Moroccan Meatballs (Meatball Tagine)
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Indulge in the vibrant flavors of Moroccan Meatballs, also known as Meatball Tagine. This dish brings together spiced ground lamb or beef simmered in a rich tomato-based sauce infused with aromatic spices, creating a delightful culinary experience reminiscent of North African cuisine. Perfect for family dinners or cozy gatherings, these tender meatballs are versatile and can be served with warm crusty bread, fluffy couscous, or over rice.

Ingredients

Scale
  • 1 pound ground lamb or ground beef
  • 1 large onion, diced
  • 3 garlic cloves, finely chopped
  • 2½ Tbsp olive oil
  • 1½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp cinnamon
  • ½ tsp pepper
  • ½ tsp cumin
  • 1 tsp coriander
  • ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
  • ¼ tsp cayenne
  • salt to taste
  • 1 Tbsp tomato paste
  • 1½ cup grated tomatoes
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp fresh cilantro, chopped
  • ¼ cup water
  • 3–4 eggs (optional but highly recommended)

Instructions

  1. Mix all the meatball ingredients in a large bowl. Use your hands to combine until just mixed. Roll into 1¼ inch meatballs and place them in the refrigerator while you prepare the sauce.
  2. Heat olive oil in your wide skillet or tagine over medium-high heat. Add diced onion and sauté until it turns light golden brown. Then add finely chopped garlic and continue to sauté for about one minute.
  3. In a small bowl, mix all powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger powder). Add this mixture to the sautéed onion and garlic. Stir well before adding tomato paste. Cook this mixture for one additional minute.
  4. Add grated tomatoes along with chopped cilantro and parsley into the pan. Season with salt then pour in water. Reduce heat to medium-low and let it simmer for about 25-30 minutes. Stir occasionally until the sauce reaches your desired consistency.
  5. Gently add the refrigerated meatballs into the sauce. Cover with a lid and simmer for another 10-15 minutes until they are cooked through. Flip them halfway through cooking to ensure they are evenly coated with sauce.
  6. Using a spoon, create three to four deep wells in between meatballs within the sauce. Crack an egg into each well if desired. Cover again and cook for another 10-15 minutes until egg whites are set but yolks remain runny.
  7. Garnish with extra parsley or cilantro before serving immediately alongside warm crusty bread or couscous drizzled with extra virgin olive oil.

Nutrition

Find it online: https://sweetrecipetime.com/moroccan-meatballs-meatball-tagine/