Best 3 Moroccan Meatball Tagine Recipes
Embark on a culinary journey to the heart of Morocco, where flavors dance and spices ignite the senses. Discover the secrets to crafting the perfect Moroccan meatball tagine, a dish that epitomizes the essence of Moroccan cuisine. This tantalizing stew combines succulent meatballs simmered in a vibrant tomato-based sauce, infused with an aromatic blend of spices like cumin, coriander, and ginger. Served alongside fluffy couscous or crusty bread, the Moroccan meatball tagine promises an explosion of flavors that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN BEEF MEATBALL TAGINE
Provided by Jean Thiel Kelley
Categories Garlic Ginger Onion Bake Sauté Dinner Raisin Ground Beef Saffron Spinach Cinnamon Cilantro Nutmeg Chile Pepper Breadcrumbs Bon Appétit Dairy Free
Yield Makes 6 servings
Number Of Ingredients 29
Steps:
- For meatballs:
- Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
- For stew:
- Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
- Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
- Available in the Asian foods section of some supermarkets and at Asian markets.
MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)
This recipe was originally for a Moroccan tagine. I changed some of the ingredients to make a wonderful meatball & tomato sauce. The different spices give it delightful sweet & spicy flavor. It is one of my favorite dishes, goes beautifully with Recipe #260654.
Provided by FDADELKARIM
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
- Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
- Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
- Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.
Nutrition Facts : Calories 425, Fat 28.1, SaturatedFat 8.2, Cholesterol 77.1, Sodium 1389.7, Carbohydrate 21.1, Fiber 4.8, Sugar 10.8, Protein 24.2
MOROCCAN MEATBALL TAGINE
Steps:
- 3 or 4 eggs (optional) Preparation: Start Cooking the Tomato Sauce Peel, seed and chop the tomatoes OR cut the tomatoes in half, seed them and grate them. Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.) Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs. Make the Kefta Meatballs Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries - about 3/4 inch in diameter. Add the meatballs to the tomato sauce, along with a little water - 1/4 cup (60 ml) is usually sufficient - and cover. Cook for about 40 minutes, or until the sauce is thick. Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately. Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.
Tips:
- For the best flavor, use a variety of ground meats, such as lamb, beef, and pork. You can also use ground turkey or chicken, but they will be less flavorful.
- Season the meatballs generously with salt, pepper, and other spices. This will help to enhance the flavor of the meatballs and the tagine as a whole.
- Brown the meatballs in a pan before adding them to the tagine. This will help to seal in the flavor and prevent the meatballs from falling apart.
- Use a variety of vegetables in the tagine, such as tomatoes, onions, carrots, and potatoes. You can also add other vegetables, such as zucchini, eggplant, or bell peppers.
- Simmer the tagine for at least 30 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Serve the tagine with couscous, rice, or bread.
Conclusion:
Moroccan meatball tagine is a delicious and hearty dish that is perfect for a special occasion. The combination of flavorful meatballs, tender vegetables, and rich sauce is sure to please everyone at the table. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give Moroccan meatball tagine a try. You won't be disappointed!
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