Moroccan Beef Meatball Tagine Recipe

Name: Moroccan Beef Meatball Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds ground beef (20% fat); 1/3 cup coarsely grated onion; 1/3 cup panko (Japanese breadcrumbs)*; 1/4 cup chopped fresh cilantro; 1 large egg, beaten to blend; 2 garlic cloves, minced; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground ginger; 1 tablespoon olive oil; 3 1/2 cups chopped onions; 4 garlic cloves, minced; 2 cinnamon sticks; 1 teaspoon turmeric; 1/8 teaspoon saffron threads, crumbled; 2 cups beef broth; 1 14.5-ounce can diced tomatoes in juice; 1/4 cup golden raisins; 2 cups 1/2-inch-thick carrot slices (cut on diagonal); 1/4 cup chopped fresh cilantro plus additional for garnish; 1 5-ounce package baby spinach leaves; Lemon wedges (for garnish)

Servings: persons

1 1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
1 tablespoon olive oil
3 1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 14.5-ounce can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Lemon wedges (for garnish)

1
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
2
Heat oil in heavy large ovenproof pot over medium heat. Add onions; saute about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
3
Preheat oven to 350u00b0F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.

1053

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: 1 1/2 pounds ground beef (20% fat), 1/3 cup coarsely grated onion, 1/3 cup panko (Japanese breadcrumbs)*, 1/4 cup chopped fresh cilantro, and more.

Yes, Moroccan Beef Meatball 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.

Moroccan Beef Meatball Tagine

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