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Meatball Tagine

A warm and comforting Moroccan dish featuring perfectly spiced meatballs simmered in a rich sauce and finished with golden eggs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan
Calories: 350
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 1 lb ground beef or lamb
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley, chopped Fresh parsley adds flavor.
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • Salt and pepper to taste
Sauce
  • 2 tbsp olive oil For cooking the meatballs.
  • 1 can (14 oz) crushed tomatoes
  • 1 cup vegetable or chicken broth
  • 4 large eggs For topping the dish.
  • Fresh cilantro or parsley for garnish Enhances presentation.

Method
 

Preparation
  1. Combine the ground meat, breadcrumbs, parsley, minced garlic, cumin, paprika, cinnamon, salt, and pepper in a large mixing bowl.
  2. Mix well and roll the mixture into 1-inch meatballs.
Cooking
  1. Heat olive oil in a skillet or tagine over medium heat and gently add the meatballs.
  2. Cook until browned, then remove the meatballs and set aside.
  3. In the same skillet, sauté the chopped onions until translucent, about 3-4 minutes.
  4. Stir in the crushed tomatoes and broth, then return the meatballs to the sauce.
  5. Cover and simmer for 20-25 minutes.
  6. Make wells in the sauce and crack an egg into each well; cover and cook for an additional 5-7 minutes until the eggs are cooked to desired doneness.
  7. Sprinkle with freshly chopped cilantro or parsley before serving.

Notes

Leftovers can be refrigerated and reheated gently on the stove. This dish freezes well for up to 3 months. For a healthier version, use lean ground turkey and alternative breadcrumbs.