<img height="1" width="1" style="display:none;" alt="" src="https://ct.pinterest.com/v3/?event=init&tid=2613556253294&pd[em]=&noscript=1" /> Skip to Content

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.  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, Instagram 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.

Amnahs' Moroccan Meatball Tagine
Yield: 4 servings

Amnahs' Moroccan Meatball Tagine

A non-traditional meatball recipe that is packed with the flavors of Morocco.

Ingredients

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
  • 4 teaspoons butter or oil
  • ½ onion, finely chopped
  • 1/2 tsp paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 1/2 cups chicken stock
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons lemon juice

Instructions

To make meatballs:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
  2. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
  3. 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.
  4. Return to a boil and simmer for 2 minutes.

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

Amnah's Moroccan Meatball Tagine
Want more easy Moroccan recipes? Click the link!

Sharing is caring!

Bob Arconti

Monday 15th of October 2018

Looks great, but how many does the recipe serve? I'd guess three to four, but...? Can it simply be multiplied to make for larger groups of people? Thanks!

Amanda Mouttaki

Wednesday 17th of October 2018

I'd say 4 people. Yes you can certainly multiply it or make the meatballs smaller to serve as an appetizer.

Erica

Sunday 12th of February 2017

I love this recipe and make it probably monthly. It convinced my Midwestern, Illinois raised fiance, who thinks corn counts as a vegetable and eats something hostess daily, to be a more adventurous eater and now he wants to go to Morocco with me! He requests this meal more than anything else and we have so much fun making it together! Thank you for this recipe!!!

Amanda Mouttaki

Monday 13th of February 2017

Love to hear this!

Chelsea

Friday 12th of August 2016

Omg bookmarked! I'm totally making this next week these look and sound absolutely fabulous!

Casey

Saturday 30th of January 2016

This looks easy and delicious. I've started dabbling in making more ethnic foods lately, so forgive me if this is a stupid question, but what would you serve along with this?

Amanda Mouttaki

Thursday 4th of February 2016

Nothing ;) Usually it's eaten with bread. But you could serve it with rice if you wanted.

Zareena

Tuesday 1st of December 2015

Hi. I've just been to Morocco (Marrakech) a couple of weeks ago - absolutely loved it. We loved the food there, it was amazing. I miss the place so much. I am hosting a Moroccan evening dinner at the weekend for my family and was looking for recipes today. I found some online but yours seems to be the most authentic and can't wait to try them out.

Skip to Recipe