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Moroccan Meatball Tagine
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 

this Bon Appetit recipe is amazing!  the aromas fill the house and the stew satisfies your body and soul!

Course: Main Course, Side Dish, Soup, stew
Cuisine: moroccan
Ingredients
Meatballs
  • 1 1/2 pounds ground beef
  • 1/3 cup coarsely grated onion
  • 1/3 cup panko Japanese breadcrumbs
  • 1/4 cup chopped fresh cilantro
  • 1 large egg beaten to blend
  • 2 garlic cloves minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground ginger
Stew
  • 1 tablespoon olive oil
  • 3 1/2 cups chopped onions
  • 4 garlic cloves minced
  • 2 cinnamon sticks
  • 1 teaspoon turmeric
  • 1/8 teaspoon saffron threads crumbled
  • 2 cups beef broth
  • 1 14.5- ounce can diced tomatoes in juice
  • 1/4 cup golden raisins
  • 2 cups 1/2-inch-thick carrot slices cut on diagonal
  • 1/4 cup chopped fresh cilantro plus additional for garnish
  • 1 5- ounce package baby spinach leaves
  • Couscous with Fresh Cilantro and Lemon Juice
  • Lemon wedges for garnish
Instructions
Meatballs

  1. Line large rimmed baking sheet with parchment paper. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

  2. Place meatballs in freezer while preparing the stew, ~ 30 min. to firm up and prevent them from falling apart when you drop them in the stew.

Stew

  1. Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. 

  2. Variation from original recipe:  Add carrots at this point to soften for ~ 10 min. before adding tomatoes, etc.

  3. Add garlic, cinnamon, turmeric, and saffron, if using (I omit this ingredient); stir 2 minutes. 

  4. Add broth, tomatoes with juice, and raisins.

  5. Preheat oven to 350°F. Bring stew to simmer.  

  6. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. 

  7. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. 

  8. Remove cinnamon sticks. Season tagine with salt and pepper. 

  9. Spoon couscous into bowls; top with tagine. 

  10. Garnish with cilantro and lemons.

Recipe Notes
  • I usually make a double batch of this stew as it freezes well.
  • Beef can be used with any fat content but I prefer 93% lean.   I will usually use 1/2 ground beef and 1/2 ground lamb to give this a more 'authentic' taste. 
  • I omit saffron b/c I don't use it in my cooking, but I'm sure it would also add another layer of flavor and authenticity to this dish.
  • This tagine is great for a weeknight dinner, an excellent appetizer or small plate for a dinner party or when having friends over for cocktails.
  • As a dinner or small plate, I serve this with couscous.  I sometimes will serve it as is with some steamed broccoli for a veggie boost and a hearty slice of bread.