Description
Moroccan Meatballs Tagine brings rich spices and hearty flavors from North African kitchens straight to your dining table. Succulent lamb-beef meatballs simmered in a fragrant tomato sauce create a deeply satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 1 pound ground lamb or ground beef
Aromatic Herbs and Spices:
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon paprika
- 0.5 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 teaspoon turmeric
- 0.25 teaspoon cinnamon
- 0.5 teaspoon ginger powder (optional)
Supporting Ingredients:
- 0.25 onion, grated
- 2 garlic cloves, grated
- 2.5 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 0.5 teaspoon paprika
- 0.25 teaspoon turmeric
- 0.25 teaspoon cinnamon
- 0.5 teaspoon pepper
- 0.5 teaspoon cumin
- 1 teaspoon coriander
- 0.25 teaspoon ginger powder or 1 teaspoon fresh grated ginger (optional)
- 0.25 teaspoon cayenne
- Salt to taste
- 1 tablespoon tomato paste
- 1.5 cups grated tomatoes
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 0.25 cup water
- 3
Instructions
- In a spacious mixing bowl, thoroughly blend ground meat with aromatics and binding agents using fingertips until ingredients are evenly distributed. Gently shape mixture into uniform spherical portions approximately 1.5 inches in diameter.
- Select a broad skillet or traditional Moroccan cooking vessel. Warm olive oil over moderate heat until shimmering. Introduce finely chopped onions and caramelize until translucent and golden-edged.
- Combine dried spices in a separate container, creating a vibrant aromatic blend. Introduce spice mixture to softened onions, stirring continuously. Incorporate tomato paste and allow flavors to meld for 60 seconds.
- Integrate grated tomatoes, chopped herb medley, and seasoning. Pour liquid component and reduce heat to low. Allow sauce to gently simmer for approximately 25-30 minutes, occasionally stirring to prevent scorching and ensure consistent flavor development.
- Carefully nestle prepared meat spheres into simmering sauce. Cover and cook for 12-15 minutes, occasionally rotating to ensure even coating and thorough cooking.
- Using a utensil, delicately create small indentations between meatballs. Crack fresh eggs directly into these wells. Cover and continue cooking until egg whites become opaque and firm, approximately 8-10 minutes.
- Finish by scattering freshly chopped herbs across the surface. Accompany with warm artisan bread or fluffy couscous. Optional: Garnish with briny green olives for additional complexity.
Notes
- Gently combine ingredients to avoid overworking the meat, which can make meatballs tough and dense.
- Adjust spice levels by reducing cayenne for milder heat or adding extra for more kick, allowing personalization of flavor intensity.
- For runny yolks, cook eggs for shorter time; for firmer yolks, extend cooking duration slightly, watching carefully to prevent overcooking.
- Swap ground beef with ground turkey or lamb for alternative protein options, and use gluten-free breadcrumbs to make the recipe celiac-friendly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 200 mg