Moroccan Meatball Tagine Recipe
The Moroccan Meatball Tagine is a traditional dish in Morocco and is enjoyed by people all over the world.
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Servings: 8 People
Calories: 236 kcal
Equipment
- Large mixing bowl
- large skillet with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- serving dish
Ingredients
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp paprika
- 1 tbsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/2 tsp salt
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup beef broth or water
- 2 cups cooked couscous, for serving
- Lemon wedges, for serving
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, combine the ground meat, onion, garlic, paprika, cumin, cinnamon, cayenne pepper, parsley, cilantro, salt, and black pepper. Mix well and shape into small meatballs, about 1 inch in diameter.
- In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
- Add the diced tomatoes and beef broth or water to the skillet. Stir to combine and bring the mixture to a simmer.
- Reduce the heat to low and cover the skillet. Cook for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Serve the meatballs and sauce over cooked couscous. Garnish with lemon wedges, if desired.
Notes
Tips and Tricks
Make the meatballs ahead of time and store them in the fridge until ready to cook. Use a cookie scoop or ice cream scoop to easily portion out the meatballs. Double the recipe and freeze half for later use.Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 16g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 386mg | Potassium: 460mg | Fiber: 2g | Sugar: 3g
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