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Moroccan Meatballs (Meatball Tagine)
Alyssa

Moroccan Meatballs (Meatball Tagine)

Try Moroccan Meatballs in a flavorful tagine! Spiced to perfection, these tender meatballs are perfect served with couscous for a delicious meal.
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Ingredients Method

Ingredients
  

Meatballs:
  • 1 lb ground turkey bacon: This serves as the base protein for the dish. Ground turkey is leaner than beef or lamb making it a healthier alternative without sacrificing flavor.
  • ¼ onion grated: Onion adds moisture and sweetness, enhancing the overall flavor of the meatballs.
  • 2 Tbsp parsley & cilantro chopped: These fresh herbs bring freshness and a touch of brightness to the meatballs.
Spices:
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp ginger optional: These spices create a warm, aromatic blend that is characteristic of Moroccan dishes.
  • 2 garlic cloves grated: Garlic adds a rich flavor that complements the spices in the meatballs.
Sauce:
  • 2½ Tbsp olive oil: Essential for sautéing and adding healthy fats to the dish.
  • 1 large onion diced: This forms the base of the sauce, offering sweetness and depth of flavor.
  • 3 garlic cloves chopped: Enhances the aromatic profile of the sauce.
Spices:
  • 1 tsp paprika
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • ½ tsp pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp ginger optional
  • ¼ tsp cayenne: This adds a kick but adjust it to your taste.
  • 1 Tbsp tomato paste: Provides richness and depth to the tomato sauce.
  • 1½ cups grated tomatoes: The main component of the sauce adding freshness and acidity.
  • ¼ cup water: Helps to thin the sauce and create a perfect simmering consistency.
  • 3-4 eggs optional: For a unique twist, poached eggs can be added for richness and flavor.

Method
 

  1. Prepare the meatballs:In a large mixing bowl, combine 1 lb of ground turkey bacon, ¼ grated onion, 2 Tbsp chopped parsley and cilantro, and spices (1 tsp paprika, 1 tsp cumin, 1 tsp coriander, ½ tsp salt, ½ tsp pepper, ½ tsp turmeric, ½ tsp cinnamon, and ½ tsp ginger if using), along with 2 grated garlic cloves. Mix thoroughly until all ingredients are combined.Form the mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet. Chill in the refrigerator for at least 30 minutes to help them firm up.
  2. Make the sauce:In a large skillet or tagine, heat 2½ Tbsp of olive oil over medium heat. Add 1 large diced onion and sauté for about 5-7 minutes, or until golden brown. Then, add 3 chopped garlic cloves and cook for an additional minute until fragrant.
  3. Combine spices:Stir in the spices (1 tsp paprika, ½ tsp turmeric, ½ tsp cinnamon, ½ tsp pepper, 1 tsp cumin, 1 tsp coriander, ½ tsp ginger, and ¼ tsp cayenne). Mix well and cook for about 1 minute, allowing the spices to bloom.
  4. Add tomatoes:Mix in 1 Tbsp of tomato paste, followed by 1½ cups of grated tomatoes and ¼ cup of water. Season with additional salt to taste, then return to a simmer. Allow the sauce to simmer for about 25-30 minutes, stirring occasionally until it thickens.
  5. Cook the meatballs:Once the sauce is ready, carefully add the chilled meatballs to the sauce. Cover the skillet and let them simmer for 10-15 minutes, flipping the meatballs halfway through for even cooking. Ensure that the meatballs are cooked through.
  6. Add eggs:If desired, create small wells in the sauce and crack 3-4 eggs into them. Cover the skillet and cook until the eggs reach your desired doneness—runny yolks or fully set.
  7. Serve:Garnish with additional chopped parsley or cilantro and serve hot with crusty bread or fluffy couscous for a complete meal.