Moroccan Meatballs (Meatball Tagine)

Why You’ll Love This Recipe

I can’t get enough of these Moroccan Meatballs (Meatball Tagine)! The combination of tender, spiced meatballs cooked in a rich, aromatic tomato-based sauce is absolutely delicious. The spices – cumin, coriander, cinnamon, and paprika – really bring the dish to life, giving it a warm, savory, and slightly sweet flavor that’s just perfect. I love how the meatballs soak up the flavors of the sauce as they cook, making each bite an explosion of taste. The dish is both hearty and comforting, but with an exotic twist. I also love how easy it is to prepare and how impressive it looks when served – it’s perfect for a weeknight dinner or a special occasion.

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or lamb for a more traditional option)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/2 cup breadcrumbs

• 1 large egg

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• Salt and pepper to taste

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons olive oil (for frying)

For the Sauce:

• 2 tablespoons olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground turmeric

• 1 can (14 oz) diced tomatoes

• 1/2 cup chicken broth (or water)

• 1 tablespoon honey (optional, for a touch of sweetness)

• Salt and pepper to taste

• Fresh parsley (for garnish)

• 1 tablespoon lemon juice (optional, for added freshness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, egg, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix until all ingredients are well incorporated.

2. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter.

3. Heat olive oil in a large skillet over medium heat. Fry the meatballs in batches, turning them occasionally until they are browned on all sides (about 6-8 minutes). Remove the meatballs and set aside.

4. In the same skillet, heat the remaining olive oil. Add the chopped onion and cook for 5 minutes, until softened.

5. Add the minced garlic, cumin, paprika, cinnamon, and turmeric. Stir for about 1 minute until the spices are fragrant.

6. Pour in the diced tomatoes, chicken broth, and honey (if using). Stir to combine and bring to a simmer. Let the sauce cook for 10 minutes, allowing the flavors to meld.

7. Gently return the meatballs to the skillet, nestling them into the sauce. Cover and simmer for an additional 15 minutes, allowing the meatballs to cook through and absorb the sauce.

8. Taste the sauce and adjust seasoning with salt, pepper, and lemon juice (if using).

9. Garnish with fresh parsley before serving.

Servings and Timing

This recipe serves about 4 people. It takes around 30 minutes to prepare the meatballs and another 25 minutes to cook them in the sauce, totaling about 55 minutes from start to finish.

Variations

If I want to switch things up, I sometimes use ground lamb instead of beef for a more authentic Moroccan flavor. You can also add olives or dried apricots to the sauce for extra flavor and texture. For a spicier version, I add some crushed red pepper flakes or chopped green chilies to the sauce.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish actually tastes even better the next day, as the flavors have had more time to develop. To reheat, I warm the meatballs and sauce in a skillet over medium heat until heated through. I sometimes add a little more chicken broth if the sauce has thickened too much.

FAQs

Can I make this dish in advance?

Yes, this dish is perfect for making ahead! I often prepare the meatballs and sauce a day or two in advance, and just let the flavors develop in the fridge. When ready to serve, I simply heat it up and garnish with fresh parsley.

Can I use ground turkey or chicken instead of beef or lamb?

Yes, ground turkey or chicken will work in this recipe. While the flavor will be slightly lighter, the spices and sauce will still make it a flavorful and satisfying meal.

How can I serve this dish?

I love serving Moroccan Meatballs with couscous, rice, or a warm flatbread to soak up the delicious sauce. It’s also great with a side of roasted vegetables or a simple salad for a complete meal.

Can I freeze this dish?

Yes, I can freeze both the meatballs and sauce for up to 3 months. After cooking, allow the dish to cool completely before transferring to a freezer-safe container. To reheat, defrost it overnight in the fridge and warm it through on the stovetop.

What if I don’t have all the spices listed?

If I don’t have some of the spices on hand, I can still make the dish by using what I have. Cumin, paprika, and cinnamon are essential for the flavor profile, but I can skip or substitute the turmeric. For example, ground ginger or even a little garam masala could work if you’re missing any spices.

Conclusion

These Moroccan Meatballs (Meatball Tagine) are a rich and flavorful dish that combines a perfect mix of spices, tender meatballs, and a deliciously aromatic sauce. It’s easy to make, yet so impressive when served. Whether it’s a weeknight dinner or a special occasion, this dish will definitely become a favorite in my recipe collection. The spiced meatballs, savory sauce, and fresh parsley make every bite a memorable experience.

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