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Moroccan Meatballs (Meatball Tagine)

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These Moroccan Meatballs (Meatball Tagine) are a rich and flavorful dish featuring tender, spiced meatballs cooked in a savory tomato-based sauce with aromatic spices like cumin, coriander, paprika, and cinnamon. A comforting and exotic meal perfect for weeknights or special occasions.

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)

Instructions

  • In a large bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix well.

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

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

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

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

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

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

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

  • Garnish with fresh parsley before serving

Notes

  • For a more authentic Moroccan flavor, use ground lamb instead of beef.

  • Add olives or dried apricots to the sauce for extra texture and flavor.

  • For a spicier version, add crushed red pepper flakes or chopped green chilies to the sauce.

Find it online: https://avarecipe.com/moroccan-meatballs-meatball-tagine/