How to Make Moroccan Meatballs in a Tagine

By on July 5, 2016

Ingredients for Meatballs : 1 1/2 pounds ground beef, 1 medium onion, finely chopped, 1/2 cup bread crumbs, 1/4 cup chopped cilantro, 1 egg (beaten), 2 garlic cloves (minced), 1 tsp. turmeric, 1/2 tsp. cayenne pepper, 1/2 tsp. ground cinnamon, 1/2 tsp. ground cumin, 1/4 tsp. ground ginger, 1/2 tsp. ground black pepper, 1 1/2 tsp. salt

Ingredients for Stew : 1 tbsp. olive oil, 2 onions (chopped), 4 garlic cloves (minced), 1 tsp. ground cinnamon, 1 tsp. cumin, 1 tsp. turmeric, 1 1/2 cups beef broth, 1 14 ounce can diced tomatoes with juice, 1/4 cup golden raisins, 1/4 cup chopped cilantro

Recipe : Gently mix all meatball ingredients in a large bowl. Using moistened hands, form meat into golfball size balls. Arrange on a baking sheet and set aside. Heat oil in a tagine or heavy skillet. Add onions and saute for 15 minutes. Add garlic, cinnamon, cumin and turmeric. Stir 2 minutes. Add broth, tomatoes with juice, and raisins. Bring stew to a simmer. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro all over. Cover pot and cook over medium low heat until meatballs are cooked through, about 30 minutes. If there is too much liquid, remove lid and cook for 5-10 minutes more to allow liquid to reduce. Season with salt and pepper. Serve with cilantro and lemons, if desired.

Recipe by Shannon Smith. Click HERE to view more of her recipes!

TulsaFood.com Staff

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