Meatball Tajine

Meatball Tajine

In Moroccan Food by Amanda Mouttaki6 Comments

A very popular tajine is the egg and meatball tajine.  It’s great because it can be eaten for breakfast, lunch or dinner.  Paired with a salad it makes a fantastic dinner.  Coupled with some tea and dates a nice, hearty breakfast.  I don’t always like eggs so I changed this recipe slightly and made simply a meatball tajine.  After I made this I wondered what it would taste like over spaghetti, a sort of Moroccan spaghetti.  It’s a thought!  If you try it let me know!
The ingredients and cooking technique are virtually the same sans the egg.
1 lb ground lamb or beef
2 garlic cloves minced
1 small onion minced
1 tsp of cinnamon
1 teaspoon paprika
chopped fresh parsley (or chopped fresh coriander)
Salt & freshly ground black pepper
Olive oil for frying

Tomato sauce (see recipe below)
1 tbsp tomato paste
2 garlic cloves minced
3 medium tomatoes, insides grated
Salt & freshly ground black pepper
Olive oil
1 tsp cumin



1. In a mixing bowl, mix the meat, garlic, onion, spices, salt and pepper and the parsley until it is all thoroughly mixed, knead to a smooth mixture.
2. Roll into gum-ball sized balls and set aside on a tray.
3. Heat the oil in a fry pan and cook the meatballs until golden brown

For Tomato Sauce:
1. Heat a little oil in a saucepan; add garlic then cook for about 2 minutes.
2. Add the tomatoes, tomato paste and spices then cook for about 10 minutes

To finish:  Combine ingredients for tomato sauce and pour over the meatballs, simmer on the stove top for about 15-20 minutes, and stir so that it does not stick.


Amanda MouttakiMeatball Tajine


  1. Pam

    Actually made this last night almost to the tee (only modifications I made was to use canned crushed tomatoes for the sauce – we all know tomatoes in the midwest this time of year just won't cut it – and added some water to make it more saucy). It got the seal of approval from my Algerian husband. He even asked me if I put eggs in it when I told him I made Moroccan meatballs (he does know!) :o)

  2. Ms. F

    I always make my tagine with spinach and chickpeas, I love it for a pick me up after too many heavy foods, so pretty much about right now after the holidays. I do believe I will be using this recipe to top my hubby's fantastic meatball recipe, maybe a get a notch up on this friendly rivalry!

  3. Pam

    Oh wait, I'm such an idiot :D Just noticed the link at the beginning of the post referring to the meatball & eggs tagine lol.

  4. Pam

    I might have to try this, with spaghetti. And Algerianfy it by adding cayenne or harissa :p~ (sorry lol).

    Just curious, how would you do it with eggs?

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