Moroccan Meatball Tagine (Print Version)
# Ingredients:
01 -
1 pound ground lamb or beef.
02 -
1/4 onion, grated.
03 -
2 tablespoons fresh parsley, chopped.
04 -
2 tablespoons fresh cilantro, chopped.
05 -
1 teaspoon paprika.
06 -
1/2 teaspoon cumin powder.
07 -
1 teaspoon coriander powder.
08 -
1 teaspoon salt.
09 -
1/2 teaspoon pepper.
10 -
1/4 teaspoon turmeric.
11 -
1/4 teaspoon cinnamon.
12 -
1/2 teaspoon ginger powder (optional).
13 -
2 garlic cloves, grated.
14 -
2 1/2 tablespoons olive oil.
15 -
1 large onion, diced.
16 -
3 garlic cloves, chopped.
17 -
1 1/2 teaspoons paprika.
18 -
1/4 teaspoon turmeric.
19 -
1/4 teaspoon cinnamon.
20 -
1/2 teaspoon pepper.
21 -
1/2 teaspoon cumin.
22 -
1 teaspoon coriander.
23 -
1/4 teaspoon ginger powder.
24 -
1/4 teaspoon cayenne.
25 -
Salt to taste.
26 -
1 tablespoon tomato paste.
27 -
1 1/2 cups grated tomatoes.
28 -
2 tablespoons fresh parsley.
29 -
2 tablespoons fresh cilantro.
30 -
1/4 cup water.
31 -
3-4 eggs (optional).
# Instructions:
01 -
Mix meatball ingredients in a bowl.
02 -
Form into 1 1/4 inch meatballs.
03 -
Chill the meatballs while making the sauce.
04 -
Heat oil in a skillet over medium-high heat.
05 -
Cook the onion until golden.
06 -
Add garlic and cook for 1 minute.
07 -
Mix spices in a small bowl and add to the onions, stirring well.
08 -
Add tomato paste and cook for 1 minute.
09 -
Add grated tomatoes, fresh herbs, salt, and water.
10 -
Simmer the sauce for 25-30 minutes.
11 -
Add meatballs to the sauce, cover, and cook for 10-15 minutes, flipping once.
12 -
Make wells between the meatballs and crack eggs into the wells (optional).
13 -
Cover and cook for 10-15 minutes more.
14 -
Garnish with herbs and serve with bread or couscous.
# Notes:
01 -
Traditional Moroccan dish also known as Kefta Mkaouara.
02 -
Eggs should be runny.
03 -
Serve with crusty bread or couscous to soak up the sauce.