moroccan meatballs

speaking of winter grub, meatballs in a tomato stew sounds right on target.
it may seem like a lot of ingredients, but the majority of the list is spices. many of which i already had in my pantry.
it’s a perfect meal for a group or family because it’s hearty and relatively healthy. no side dishes needed. its all there.
moroccan meatball tagine
serves 3 or 4; from bon appetit
  • 1 1/2 pounds ground beef
  • 1/3 cup coarsely grated onion
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, beaten to blend
  • 2 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground ginger

– – – – – – – – – – – – – – – – – – – –

  • 1 tablespoon olive oil
  • 3 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 cinnamon sticks
  • 1 teaspoon turmeric
  • 1/8 teaspoon saffron threads, crumbled (optional but amazing)
  • 2 cups beef broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup golden raisins (optional)
  • 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
  • 1/4 cup chopped fresh cilantro plus additional for garnish
  • 1 c. uncooked couscous
  • Lemon wedges (for garnish)


meatballs // line large baking sheet with parchment paper. gently mix all ingredients in a large bowl.

using moistened hands, roll the mixture into balls approximately 1.5 inches in diameter. arrange on the sheet.

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.

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.
[meatballs in the pot]
bake until meatballs are cooked through and carrots are tender, about 35 minutes.  remove cinnamon sticks. season tagine with salt and pepper.
meanwhile, cook couscous according to directions. preferably cook in beef or chicken broth and season. spoon couscous into bowls; top with tagine.
garnish with cilantro and lemons.
[meatballs over couscous]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s