MarocMama

A Fearless Guide to Food and Travel

Guest Post: Amnahs’ Moroccan Meatball Tagine Guest Post: Amnahs’ Moroccan Meatball Tagine

Today’s guest post is from a new blogging buddy of mine.  Amnah is an absolute darling and I have really enjoyed getting to know her.  She is a fellow contributor at American Muslim Mom and is the mom I wish I could be!  You should really stop by her blog, Little Life of Mine for more food, adorable pictures and activities with her beautiful girls.  Connect with Amnah on  her site, Twitter or Facebook.

Visiting Morocco has been on the top of my travel wish list for as far back as I can remember. In fact it comes in at number one, two, and three, just in case if my husband ever doubts my desire to travel there. To me it is the ultimate destination that I believe would provide the romantic, historical, and adventurous aspects of an amazing vacation. The architecture and vibrant use of colors always take my breath away. I’m certain the atmosphere of Moroccan souks are just as movies portray them: exotic, mysterious, and a feast for the senses. The traditional clothing with it’s old world charm is so beautiful that you just can’t help but be taken back to another time.

It’s when my mind drifts to the foods that I would consume there, my stomach begins to rumble and my fingers start to itch with the urge to start searching for a ticket to book. Plentiful and flavorful spices enhance every dish. Fresh fruits and vegetables jewel the plates with their natural colors. Couscous makes the perfect landing for a saucy tagine. All downed with a refreshing mint tea. Oh my, what’s not to love?

I live vicariously through Amanda and her recipes. I enjoy her images from Morocco and hearing about her experiences. I’ve found a wonderful friend in Amanda despite never having “met” her. I pray our first meeting is in a busy and loud Moroccan souk. A fez may or may not be involved.

Moroccan Meatball Tagine with Herb and Lemon Sauce {via Cooking Moroccan}

Meatballs:
½ onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices, crusts removed
1 egg
1 pound ground beef or lamb
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon freshly ground black pepper

Herb and Lemon Sauce:
4 teaspoons butter or oil
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

To make meatballs:

Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly.

Add the beef or lamb, cumin, paprika, and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally.
Alternatively, grate the onion , chop the parsley, crumb the bread, and add to the meat in a bowl with the egg, spices, and seasoning. Knead until the mixture is paste like in consistency.
With moistened hands, shape the mixture into walnut-sized balls and place them on tray. Cover and refrigerate until required.


To make herb and lemon sauce:
Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.

Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.

Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes.

Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Amnahs' Moroccan Meatball Tagine

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Cat

    March 2, 2014 #3 Author

    Is this recipe, including the sauce, ok to freeze and heat up later?

    Reply

    • Amanda Mouttaki

      March 2, 2014 #4 Author

      Hi – yes it should be just fine! Make sure to let it cool to room temperature before transferring to a freezer safe container.

      Reply

      • Cat

        March 2, 2014 #5 Author

        Excellent! I can’t wait to try it. And thank you so much for replying so quickly :)

        Reply

  • Michelle Sekouri

    July 18, 2013 #6 Author

    I tried this just the other night…and what a hit it was….Tijani said it is now his favorite meatball dish over both the kefta & eggs tagine and kefta Bel harsh. Lol! Simply wonderful! :-)

    Reply

    • Amanda Mouttaki

      July 19, 2013 #7 Author

      I am so glad you enjoyed this. So many people have loved it!

      Reply

  • Susan S

    June 11, 2013 #8 Author

    I’ve made these a couple of times now to rave reviews. They’re wonderful and have the best bite. Thank you for posting!

    Reply

  • Robin Burgeson

    February 21, 2012 #10 Author

    Your recipe looks devine. Can’t wait to try it.

    Reply

  • Amnah

    June 23, 2011 #12 Author

    Thank you for the opportunity to do a guest post on your blog!

    Reply

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