Moroccan Meatballs (Meatball Tagine)
Indulge in the rich flavors of Moroccan cuisine with this delightful Moroccan Meatballs (Meatball Tagine) recipe. These tender, spiced meatballs are simmered in a savory tomato sauce infused with aromatic herbs and spices, creating a comforting dish that’s perfect for family dinners or entertaining guests. Serve them alongside crusty bread or fluffy couscous to soak up every bit of deliciousness. This versatile recipe allows you to customize the heat level and accompaniments, making it an ideal choice for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Simmering
- Cuisine: Moroccan
Ingredients
Scale
- 1 pound ground lamb or ground beef
- 2½ Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 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
- ¼ onion, grated
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
- 3–4 eggs (optional but highly recommended)
Instructions
- Mix all the meatball ingredients in a large bowl until just combined. Make 1¼ inch meatballs and keep them in the refrigerator while you prep the remaining ingredients.
- Heat olive oil in a skillet or tagine over medium-high heat. Sauté diced onions until they start to turn light golden brown. Add in finely chopped garlic and sauté for an additional minute.
- In a small bowl, mix all powdered spices together. Add this spice mix to the sautéed onions and stir well. Incorporate tomato paste and let it cook for a minute.
- Add grated tomatoes along with chopped cilantro and parsley to the skillet. Season with salt and mix well. Pour in water, reduce heat to medium-low, cover, and simmer the sauce for 25–30 minutes. Stir occasionally to achieve desired consistency.
- Gently add meatballs to the sauce once it's ready. Cover and simmer for another 10–15 minutes until cooked through. Flip them halfway through cooking to ensure they are well-coated in sauce.
- Make several deep wells in the sauce between meatballs using a spoon. Crack an egg into each well if desired. Cover and cook until egg whites are set—typically about 10–15 minutes.
- Garnish with additional parsley or cilantro before serving. Enjoy warm with crusty bread or couscous drizzled with extra virgin olive oil.
Nutrition
- Serving Size: 1 meatball (approximately 100g)
- Calories: 260
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
Find it online: https://lowsugarcooking.com/moroccan-meatballs-meatball-tagine/