Best Moroccan Beef Meatball Tagine Recipes

MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

MOROCCAN KEFTA TAGINE

Steps:

• Gather the ingredients.
• Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
• Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
• Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
• Gather the ingredients.
• Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
• 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 (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
• Cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.