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Moroccan Meatballs Tagine with Tomato Sauce

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Moroccan meatballs in tomato sauce. Optional poached eggs and spices add authentic flavor. Perfect for lunch or dinner!
Course Lunch or Dinner
Cook Time 45 minutes
Calories 1643

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