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



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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.