Meatball & Rice Tagine Recipe

Name: Meatball & Rice Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-34 lb lean ground beef; ½ teaspoon paprika; ½ teaspoon cumin; ½ teaspoon ras el hanout spice mix; ¼ teaspoon salt; ¼ teaspoon black pepper; 14 large onion, grated; 1 tablespoon olive oil; 14 large onion, grated; 2 garlic cloves, minced; 1 tablespoon fresh parsley, finely chopped; 2 cups water; 1 large beef bouillon cube; ½ teaspoon ras el hanout spice mix; ¼ teaspoon cumin; ¼ teaspoon paprika; ¼ teaspoon salt; 1 -2 dash cayenne pepper; 1 cup instant rice, uncooked

Servings: persons

12-34 lb lean ground beef
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon ras el hanout spice mix
¼ teaspoon salt
¼ teaspoon black pepper
14 large onion, grated
1 tablespoon olive oil
14 large onion, grated
2 garlic cloves, minced
1 tablespoon fresh parsley, finely chopped
2 cups water
1 large beef bouillon cube
½ teaspoon ras el hanout spice mix
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon salt
1 -2 dash cayenne pepper
1 cup instant rice, uncooked

1
Grated 1/2 large onion to be used in both the meatballs & tagine.
2
Mix the ingredients for the meatballs then form into 1 inch balls.
3
Heat the oil in a tagine over medium-low heat.
4
Add the onion, garlic, & parsley then cook for 5 minutes.
5
Add the meatballs & brown on all sides, around 5-7 minutes.
6
Pour in the water, add the bouillon & all the spices.
7
Cover with the lid & cook over low heat for 45 minutes.
8
Uncover, stir & add another 1/2 cup water if needed.
9
Recover & continue to cook for 30 minutes.
10
Remove from the heat & stir in the instant rice.
11
Cover again with the lid & let sit for 10 minutes.
12
(All the liquid will not be absorbed).

1394

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 12-34 lb lean ground beef, ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon ras el hanout spice mix, and more.

Yes, Meatball & Rice Tagine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatball & Rice Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions