Moroccan Meatball Tagine

/ / Published in Beef for dinner
Moroccan Meatball Tagine
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Prep Time Minutes 20
Cook Time 1 Hour
Passive Time
Servings People
Prep Time Minutes 20 Cook Time 1 Hour Passive Time Servings People
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Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
Ingredients
  • Meatballs:
  • 2 pounds Ground Beef
  • 1/3 Cup Onion finely diced
  • 1/3 Cup Panko
  • 1/4 Cup cilantro** finely minced
  • 2 Eggs beaten
  • 2 Cloves Garlic minced
  • 1 tsp Turmeric
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp Salt
  • 1/4 tsp Ginger, Ground
  • Stew:
  • 1 TBS Olive oil
  • 3 cups Onions chopped
  • 4 Cloves Garlic minced
  • 2 cinnamon sticks
  • 1 tsp Turmeric
  • 1/8 tsp Saffron threads * crumbled
  • 2 cups Broth
  • 1 14.5- ounce Can Diced Tomatoes with juice
  • 1/4 Cup Golden raisins
  • 4 Carrots Cut into 1/2-inch-thick slices (cut on diagonal)
  • 1/4 Cup cilantro** Chopped, plus additional for garnish
  • 1 5- ounce Baby spinach
  • 1 Cup Cous Cous cooked according to package instructions
Ingredients
  • Meatballs:
  • 2 pounds Ground Beef
  • 1/3 Cup Onion finely diced
  • 1/3 Cup Panko
  • 1/4 Cup cilantro** finely minced
  • 2 Eggs beaten
  • 2 Cloves Garlic minced
  • 1 tsp Turmeric
  • 1/2 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp black pepper
  • 1/2 tsp Salt
  • 1/4 tsp Ginger, Ground
  • Stew:
  • 1 TBS Olive oil
  • 3 cups Onions chopped
  • 4 Cloves Garlic minced
  • 2 cinnamon sticks
  • 1 tsp Turmeric
  • 1/8 tsp Saffron threads * crumbled
  • 2 cups Broth
  • 1 14.5- ounce Can Diced Tomatoes with juice
  • 1/4 Cup Golden raisins
  • 4 Carrots Cut into 1/2-inch-thick slices (cut on diagonal)
  • 1/4 Cup cilantro** Chopped, plus additional for garnish
  • 1 5- ounce Baby spinach
  • 1 Cup Cous Cous cooked according to package instructions
Instructions
To Make the Meatballs
  1. Preheat oven to 400.
  2. Line large rimmed baking sheet. Gently mix all ingredients in large bowl.
  3. Using moistened hands roll meat mixture into meatballs, large or small depending on your preference.
  4. Arrange meatballs lined sheet and bake for 15 minutes and set aside.
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For the Stew
  1. Heat oil in heavy large ovenproof pot over medium heat.
  2. Add onions; sauté about 15 minutes.
  3. Add garlic, cinnamon, turmeric, and saffron; cook for 1 minute.
  4. Add broth, tomatoes with juice, and raisins.
  5. Add meatballs and any accumulated juices (but not the fat) to stew.
  6. Bring stew to simmer and stir in carrots.
  7. Sprinkle 1/4 cup cilantro over the top.
  8. Lower oven to 350.
  9. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 45 minutes.
  10. Remove from oven and sprinkle spinach over stew and gently stir in, until the spinach is wilted.
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  11. Remove cinnamon sticks. Season tagine with salt and pepper.
  12. Serve over cous cous and garnished with cilantro.
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