Moroccan Tagines With Meatballs
Published December 31, 1994
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 pounds very lean ground beef
1 medium onion, sliced thin
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon Hungarian paprika
½ teaspoon ground allspice
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (6 servings)
2 grams carbs; 107 milligrams cholesterol; 394 calories; 13 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 2 grams trans fat; 1 gram fiber; 380 milligrams sodium; 26 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Form the beef into walnut-size balls. Arrange them in a single layer in a large, heavy skillet or a casserole with a wide bottom.
- Step 2
Arrange the onion slices on top and add all the ingredients except coriander. Add just enough water to cover.
- Step 3
Bring to a simmer and cook gently, uncovered, for 30 minutes, or until the sauce has reduced to a thick gravy.
- Step 4
Correct the seasoning and serve sprinkled with coriander.
Private Notes
Comments
I tried this quick and easy recipe as a test while editing a more complicated tagine recipe I got from a Moroccan chef for American cooks. It's traditional to layer sliced onions over the meat when cooking in a tagine, but I just could not picture it on a stovetop. Luckily I found this recipe and had exactly 6 meatballs in the freezer. I also threw in some raisins, layered on sliced onion, 1 tsp of ras el hanout and enough water to cover. It was delicious, plus no added cooking fat!
What does "correct the seasoning" mean?
8/21/20 - Not a keeper. Used 1 lb. ground meat, with other ingredients in quantities listed (except reduced allspice to ¼ tsp.). Dish was surprisingly bland, and flavors didn't meld well.
I tried this quick and easy recipe as a test while editing a more complicated tagine recipe I got from a Moroccan chef for American cooks. It's traditional to layer sliced onions over the meat when cooking in a tagine, but I just could not picture it on a stovetop. Luckily I found this recipe and had exactly 6 meatballs in the freezer. I also threw in some raisins, layered on sliced onion, 1 tsp of ras el hanout and enough water to cover. It was delicious, plus no added cooking fat!