Moroccan Meatballs (Meatball Tagine)
Indulge in the vibrant flavors of Morocco with this Moroccan Meatballs (Meatball Tagine) recipe. Bursting with aromatic spices and served in a rich tomato sauce, these tender meatballs are perfect for family gatherings or cozy dinners. With easy-to-follow steps and wholesome ingredients like ground lamb or beef, this dish is not only satisfying but also nutritious. Serve it alongside warm crusty bread or fluffy couscous for a complete meal that will transport your taste buds to the bustling streets of Marrakech.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
- 1 pound ground lamb or beef
- 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
- 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
- 3–4 eggs (optional but highly recommended)
Instructions
- In a mixing bowl, combine ground meat, grated onion, parsley, cilantro, and spices. Mix until just combined and form into 1¼ inch meatballs. Refrigerate.
- Heat olive oil in a skillet over medium-high heat. Sauté diced onion until golden brown; add garlic and sauté for another minute.
- Mix powdered spices in a bowl and add to the sautéed onions along with tomato paste. Cook for one minute.
- Add grated tomatoes and water; season with salt and simmer on medium-low for 25–30 minutes.
- Gently add refrigerated meatballs to the sauce; cover and cook for an additional 10–15 minutes or until cooked through.
- If desired, make wells in the sauce for eggs, cover again, and cook until egg whites set.
Nutrition
- Serving Size: 4 meatballs (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 150mg