This meatball tagine takes flavor-packed meatballs and stews them in a robust tomato-based sauce. This Moroccan-inspired dish is often prepared with eggs poached in the sauce (see Tip). Serve with crusty bread to soak up the spicy sauce.
Ingredients
Original recipe (1X) yields 6 servings
1 pound 93%-lean ground beef
1 cup minced onion, divided
4 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish
4 tablespoons finely chopped fresh cilantro, divided
4 teaspoons ras el hanout, divided
½ teaspoon salt, divided
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 (28 ounce) can no-salt-added crushed tomatoes
½ cup roasted red peppers, diced
2 medium bay leaves
¼ cup water
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Directions
Combine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.
Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.
Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.
Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.
Equipment
Tagine or large skillet with lid
Tip
To add poached eggs, create small pockets in the sauce, one for each egg. Crack each egg into a ramekin before gently pouring into a pocket. Cover and simmer over low heat until the eggs are cooked to your liking.
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