Moroccan Meatball Tagine Recipe

8 Feb

I just made my favorite meatball recipe and I though why not share the goodness? Sooooo, here we go 🙂

It’s pretty simple and If you don’t own a Tagine you can use a deep dish saute pan…but I prefer the Tagine. Mine is cast iron from Le Creuset and is pretty seasoned by now… same idea as a cast iron skillet and ‘seasoning’.

=Quick info on Cast Iron Pans, skillet, Tagines, etc. There are several reasons that people rave about their cast iron pans and cast iron skillets. Besides being an ideal heat conductor, cast iron cookware heats evenly and consistently, it is inexpensive and will last a lifetime (actually several lifetimes) with proper care, and it is an old-fashioned way to cook fat-free. The first most common mistake of why people do not like cast iron is that they say everything sticks. If food sticks to your cast iron pan, your pan is NOT seasoned right and you need to re-season it. Cast iron is a natural non-stick surface and if your pan is seasoned correctly it WILL NOT stick! To season a cast iron pan means to create a slick and glassy coating by baking on multiple thin coats of oil. This will protect the cast iron pan from getting rusted and makes for a non-stick cooking surface.

You season a cast iron pan by rubbing it with a relatively thin coat of neutral food-grade oil (I stress a light coat of oil). Rub the oil off with paper towels or a cotton cloth. The pan will look like there is no oil left on the surface, but there is as the oil is just very thin (the pan will look dry, not glistening with oil). Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 minutes in a 450 to 500 degree F. oven. Once done, turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process several times is recommended as it will help create a stronger “seasoning” bond. I usually do this process 3 to 4 times.=

Ok back to the recipe….Everyone loves meatballs, and these tasty little morsels are steamed in a fragrant tomato sauce. For a more filling dish, add some eggs. Just drop 2-3 eggs atop the meatballs in the sauce and cover. Let the eggs cook until the egg whites are set. Serve the meat balls over couscous or even plain spaghetti.

Serves 4-


1 Lb ground beef-not too lean

1 Small Onion very finely chopped

2 Teaspoons cumin seeds ground

1 Tablespoon sweet paprika

1/2 Teaspoon freshly ground black pepper

1/4 Teaspoon ground cinnamon

1/4 Teaspoon ground ginger

1/4 Teaspoon cayenne pepper

3 Tablespoons minced fresh parsley

2 Tablespoons minced fresh cilantro

1.5 Teaspoon salt or as needed

1 Egg

Olive Oil for browning

To make meatballs: In a bowl, combine the beef, onion, cumin, paprika, blk pepper, cinnamon, ginger, cayenne pepper, parsley, cilantro, salt and egg. Form the mixture into 1 inch balls. Set aside.


2 Tablespoons olive oil

2 Medium onions chopped

4 Garlic cloves minced

2 Teaspoons cumin ground

1/2 Teaspoon freshly ground black pepper

Pinch of cayenne pepper

1/2 Cup chopped fresh parsley,cilantro or mint- your choice

2 Cups tomato sauce

1 Cup beef broth

To make the sauce: Heat the olive oil in the bottom of a saute pan or your tagine. Add the onions and cook over medium heat 8-10 minutes, until tender and translucent. Add the garlic, cumin, black pepper, cayenne pepper and parsley and cook for 5 more minutes to blend the flavors. Stir in the tomato sauce and beef broth and bring to a simmer. If you started in a saute pan, transfer to your tagine.

You can brown the meatballs, if you like in a skillet or sauce pan in olive oil over high heat. Or simply add them to the sauce uncooked and cover. Cook for 15 minutes, 20 minutes if you did not brown them first. I just plop the uncooked meatballs right into the simmering sauce cook for a good 20 minutes and then right before I serve a crack 2-3 eggs on top until they are set.

Serve with Couscous, spaghetti, or just by themself!

Good Luck and Healthy Dining!


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