Meatball Tajine

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.
 
Ingredients:
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)
Ingredients:
1 tbsp tomato paste
2 garlic cloves minced
3 medium tomatoes, insides grated
Salt & freshly ground black pepper
Olive oil
1 tsp cumin


 

 

Directions:
 
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.

 


Comments

  1. 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. Haha nothing like a good friendly rivalry!! I've not tried spinach in tajine..might be worth a shot!

  3. 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!

  4. haha it's very easy to make with eggs, although i'm not sure how that version would work with spaghetti!

  5. 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.

  6. 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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