Meatball Tomato Sauce Moroccan Tagine
Dive into the rich, aromatic world of North African cuisine with this Moroccan Tagine of Meatballs in Tomato Sauce. This dish brings tender, spice-infused meatballs—crafted from ground beef or lamb and seasoned with warm spices like cumin, cinnamon, and coriander—together with a robust tomato sauce simmered to perfection in a traditional tagine or skillet. A touch of harissa adds an optional kick, while poached eggs elevate the dish with extra indulgence. Garnished with fresh herbs and served with crusty bread or couscous, this hearty, one-pot recipe is perfect for cozy dinners and serves up bold, authentic flavors in under an hour.
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 2 tablespoons, finely chopped fresh cilantro
- 2 tablespoons, finely chopped fresh parsley
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground coriander
- 1.5 teaspoons, divided salt
- 1 teaspoon, divided black pepper
- 3 tablespoons olive oil
- 400 grams canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup water or chicken stock
- 1 tablespoon (optional, for heat) harissa paste
- 2 optional, for poaching in sauce eggs
- for serving (optional) bread or couscous
Instructions
In a large mixing bowl, combine ground beef or lamb, half the onion, half the garlic, cilantro, parsley, cumin, cinnamon, paprika, ground coriander, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix thoroughly and shape into small meatballs (about 2-3 cm in diameter). Set aside.
Heat 2 tablespoons of olive oil in a tagine or a deep skillet over medium heat. Sear the meatballs in batches until browned on all sides, about 3-4 minutes per batch. Remove the meatballs and set aside.
In the same tagine or skillet, heat the remaining tablespoon of olive oil. Add the rest of the onion and garlic and sauté until soft and fragrant, about 3-4 minutes.
Add the diced tomatoes, tomato paste, water or chicken stock, harissa (if using), 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and bring the sauce to a simmer.
Return the browned meatballs to the tagine, nestling them into the sauce. Reduce the heat to low, cover, and simmer gently for 25-30 minutes, allowing the flavors to meld and the meatballs to cook through.
If you want to include poached eggs, crack them directly into the sauce during the last 5-7 minutes of cooking, cover, and let them cook until the whites are set but the yolks are still runny.
Taste the sauce and adjust seasoning if necessary. Garnish with additional fresh cilantro and parsley before serving.
Serve hot with crusty bread or fluffy couscous to soak up the flavorful sauce.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 51.6 g | 258% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 25.9 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 410 mg | 32% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3125 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.
