Moroccan Meatballs Tagine with Tomato Sauce
Moroccan meatballs in tomato sauce. Optional poached eggs and spices add authentic flavor. Perfect for lunch or dinner!
Ingredients
For meatballs
- 500 g ground beef or lamb – or mix of the two
- 1 small onion – finely chopped or grated
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh cilantro
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp turmeric – optional
For tomato sauce
- 1 kg ripe tomatoes
- 1/4 cup olive oil or vegetable oil
- 1 medium onion – finely chopped
- 1 small green bell pepper – finely chopped
- 4 cloves garlic – pressed or finely chopped
- 1.5 tsp paprika
- 1.5 tsp cumin
- 1.5 tsp salt – or to taste
- 1/4 tsp black pepper – or to taste
- 1/8 tsp cayenne pepper – optional
- 2 chili peppers – optional
- 1 bay leaf
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped cilantro
For Garnish
- 4 eggs – free range or beldi eggs are preferred
- green pitted olives – to taste (optional)
- fresh parsley or cilantro sprigs (optional)
Instructions
- Combine ground meat with onion, herbs, and spices. Shape into small meatballs.
- Set aside.
- Peel, seed, and chop tomatoes.
- In a skillet or tagine, Sauteed onion, green pepper, and garlic.
- Add tomatoes, herbs, and spices. Simmer covered for 15-30 minutes until sauce forms.
- Crush tomatoes, add chili peppers if using, and simmer until desired consistency.
- Adjust seasoning, then add meatballs. Simmer covered for 10-15 minutes until cooked through.
- Garnish with parsley or cilantro.
- Serve directly from skillet or tagine.
- Optional Additions:
- Add olives if desired, allowing them to heat through.
- For eggs, carefully add over meatballs and simmer until whites are firm and yolks begin to set.
Nutrition
Calories: 1643kcal | Carbohydrates: 51g | Protein: 132g | Fat: 111g