Moroccan Meatball Tagine
Prep Time Minutes 20
Cook Time 1 Hour
|Prep Time Minutes 20||Cook Time 1 Hour||Passive Time||Servings People|
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.
- 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
- 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
To Make the Meatballs
- Preheat oven to 400.
- Line large rimmed baking sheet. Gently mix all ingredients in large bowl.
- Using moistened hands roll meat mixture into meatballs, large or small depending on your preference.
- Arrange meatballs lined sheet and bake for 15 minutes and set aside.
For the Stew
- Heat oil in heavy large ovenproof pot over medium heat.
- Add onions; sauté about 15 minutes.
- Add garlic, cinnamon, turmeric, and saffron; cook for 1 minute.
- Add broth, tomatoes with juice, and raisins.
- Add meatballs and any accumulated juices (but not the fat) to stew.
- Bring stew to simmer and stir in carrots.
- Sprinkle 1/4 cup cilantro over the top.
- Lower oven to 350.
- Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 45 minutes.
- Remove from oven and sprinkle spinach over stew and gently stir in, until the spinach is wilted.
- Remove cinnamon sticks. Season tagine with salt and pepper.
- Serve over cous cous and garnished with cilantro.