Meatball Tagine with Herbs and Lemon
Transport your taste buds to Morocco with this flavorful Meatball Tagine with Herbs and Lemon, a hearty yet vibrant dish brimming with warm spices and fresh ingredients. Tender beef or lamb meatballs are infused with a fragrant blend of cumin, coriander, cinnamon, and paprika, then simmered in a rich tomato and preserved lemon sauce, creating a perfect harmony of savory and tangy flavors. A hint of turmeric adds a golden hue to the sauce, while fresh parsley, cilantro, and a bright burst of lemon juice finish the dish with herbaceous freshness. This one-pot wonder is perfect for an aromatic weeknight dinner or a dinner party centerpiece. Serve it with fluffy couscous or crusty bread to soak up every drop of the luscious sauce!
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 1 large Onion, finely grated
- 30 g Fresh parsley, finely chopped
- 30 g Fresh cilantro, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Egg, lightly beaten
- 30 g Breadcrumbs
- 2 tbsp Olive oil
- 0.5 whole Preserved lemon, finely chopped
- 500 ml Chicken or vegetable stock
- 2 medium Tomatoes, finely chopped
- 1 tsp Ground turmeric
- 2 tbsp Fresh lemon juice
- Cooked couscous or crusty bread (for serving)
Instructions
In a large mixing bowl, combine the ground beef or lamb, grated onion, half of the parsley, half of the cilantro, 2 minced garlic cloves, ground cumin, ground coriander, ground cinnamon, paprika, salt, black pepper, the egg, and breadcrumbs.
Mix well with your hands until all ingredients are evenly combined. Form the mixture into small, walnut-sized meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large tagine or heavy-bottomed skillet over medium heat. Add the meatballs in batches and lightly brown them on all sides. Remove the browned meatballs and set them aside.
In the same tagine or skillet, heat the remaining 1 tablespoon of olive oil. Add the remaining garlic, chopped tomatoes, turmeric, and preserved lemon. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to break down.
Pour in the chicken or vegetable stock and bring to a simmer. Return the browned meatballs to the tagine, ensuring they're nestled into the sauce.
Cover the tagine with a lid and let it simmer over low heat for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
Stir in the fresh lemon juice and garnish with the remaining parsley and cilantro.
Serve the meatball tagine hot with cooked couscous or crusty bread.
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6760 mg | 294% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 19.2 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 433 mg | 33% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 3079 mg | 66% | |
*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.
