Meatball Rice Tagine
Transform your dinner routine with this aromatic and hearty Meatball Rice Tagine, a one-pot wonder brimming with North African-inspired flavors. Juicy spiced meatballs, infused with cumin, coriander, and cinnamon, are simmered in a rich tomato and stock-based sauce, creating a comforting base for tender basmati rice studded with carrots and peas. This tagine is a feast for the senses, with its vibrant color, warm spices, and fresh garnishes of parsley and lemon zest. Perfect for a satisfying family meal, it's ready in just an hour and offers the convenience of minimal cleanup. Perfect keywords: Meatball Rice Tagine recipe, North African flavors, one-pot dinner, spiced meatballs, easy family meal.
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Recipe Information
Ingredients
- 500 g ground beef
- 1 large, finely grated onion
- 3 finely minced garlic cloves
- 3 tbsp, chopped fresh parsley
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 400 g canned diced tomatoes
- 500 ml chicken or beef stock
- 1 cup basmati rice
- 1 small, diced carrot
- 0.5 cup frozen green peas
- 1 tsp, freshly grated lemon zest
Instructions
In a bowl, combine ground beef, grated onion, 1 minced garlic clove, 1 tablespoon of chopped parsley, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly.
Shape the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat. Brown the meatballs in batches until lightly golden on all sides. Set aside on a plate.
In the same pot, add the remaining olive oil and sauté the remaining garlic, diced carrot, and the remaining spices (1 teaspoon paprika, 0.5 teaspoon turmeric, and 0.5 teaspoon cinnamon) for about 2 minutes or until aromatic.
Add the canned diced tomatoes, 400 ml of chicken or beef stock, and 1 teaspoon salt. Stir well, scraping up any browned bits from the bottom of the pot.
Return the meatballs to the pot, bring the mixture to a simmer, cover, and cook for 10 minutes.
Add the basmati rice, diced carrot, and frozen green peas to the pot. Stir gently to distribute the rice evenly.
Pour in the remaining 100 ml of stock, ensuring the rice is submerged. Cover tightly and simmer on low heat for 20–25 minutes or until the rice is fully cooked and has absorbed the liquid.
Turn off the heat and let the tagine rest, covered, for 5 minutes. Fluff the rice gently with a fork.
Sprinkle the remaining chopped parsley and freshly grated lemon zest over the tagine before serving. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1666 mg | 72% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
