Moroccan Beef Meatball Tagine Recipes

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MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES



Moroccan meatball tagine with lemon & olives image

A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties

Provided by Good Food team

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 16

3 onions , peeled
500g minced lamb
zest and juice 1 unwaxed lemon , quartered
1 tsp ground cumin
1 tsp ground cinnamon
pinch cayenne pepper
small bunch flat-leaf parsley , chopped
2 tbsp olive oil
thumb-sized piece ginger , peeled and grated
1 red chilli , deseeded and finely chopped
pinch saffron strands
250ml lamb stock
1 tbsp tomato purée
100g pitted black kalamata olive
small bunch coriander , chopped
couscous or fresh crusty bread, to serve

Steps:

  • Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
  • Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
  • Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.

Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium

MOROCCAN MEATBALLS -- TAGINE KEFTA



Moroccan Meatballs -- Tagine Kefta image

I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

Provided by Sackville

Categories     Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

6 -8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

Steps:

  • Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
  • Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
  • After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
  • Place the meatballs in the sauce.
  • Do not stir but just let them sit on top of the sauce.
  • Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
  • Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
  • If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
  • To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

MOROCCAN BEEF MEATBALL TAGINE



Moroccan Beef Meatball Tagine image

Provided by Jean Thiel Kelley

Categories     Garlic     Ginger     Onion     Bake     Sauté     Dinner     Raisin     Ground Beef     Saffron     Spinach     Cinnamon     Cilantro     Nutmeg     Chile Pepper     Breadcrumbs     Bon Appétit     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 29

Meatballs:
1 1/2 pounds ground beef (20% fat)
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)

Steps:

  • For meatballs:
  • Line large rimmed baking sheet with plastic wrap. 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.
  • For stew:
  • Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
  • Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. 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. 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. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

MOROCCAN BEEF AND HONEY TAGINE



Moroccan Beef and Honey Tagine image

This is virtually the same recipe as French Tart's #1919460, (so I'm not claiming it as my own!) Having cooked it several times with a slightly smaller quantity, I've changed the quantities of ingredients just a little over time to suit the smaller size and my taste (and the fact that I can't find a 9 ounce tin of tomatoes). Also, to save confusing myself when using the Recipezaar conversion, I've done it in metric.

Provided by Baz231

Categories     Meat

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 kg stewing beef, cubed
2 tablespoons olive oil
2 medium onions, peeled and quartered
3 garlic cloves, crushed
3 medium carrots, peeled & cut into chunks
1 (400 g) can tomatoes, diced
120 g dates, pitted and whole
120 g prunes, pitted and whole
1 tablespoon honey
2 cups beef stock
1 cinnamon stick
1 1/2 tablespoons ras el hanout spice mix
salt and pepper
40 g toasted sliced almonds
1 tablespoon fresh coriander, chopped (optional)

Steps:

  • Heat half the olive oil in a large pan or wok and quickly brown the onion quarters over a high heat until charred and coloured well. (Break them up as you're doing this.).
  • Add the carrots and the chopped garlic and stir fry for another 3 minutes. Tip carrots and onions into the tagine (or crock pot).
  • Add the tinned tomatoes, dates and prunes to the tagine/crock pot and mix well.
  • Add the honey and ras el hanout to the beef stock, stir well and add to the tagine/crock pot. Mix well, then add the cinnamon stick.
  • Heat the remaining olive oil in the same pan in which the onions were cooked and cook the beef cubes in small batches over high heat to sear and seal them. As each batch is browned, add the beef to the tagine or crock pot.
  • When all the beef is browned and in the tagine or crock pot, season with salt and pepper to taste. Ensure everything is just covered with the stock (if not add a little water). Mix well and slow cook for about 9 hours.
  • When ready to serve, garnish with fresh coriander and toasted almonds.
  • Serve on fluffy cous cous.

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Top Asked Questions

How do you cook meatballs in a tagine?
Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally. Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
How do you cook Moroccan lamb meatballs?
With tender meatballs, dried apricots, sweet peppers and ras el hanout, this Moroccan dish is authentically delicious. Follow this easy recipe for a super lamb supper that's ready to serve in just 30 minutes. See method Heat half the oil in a deep pan or casserole dish. Add the meatballs and cook for 2 minutes, or until browned all over.
What are Moroccan meatballs made of?
These Moroccan meatballs, or kefta tagine, are made with spiced ground beef or lamb, and bathed with a buttery saffron-cilantro sauce. Kefta is the savory spiced ground meat of Morocco, served in meatball form or used as stuffing.
How do you cook a tagine?
Place a skillet or the base of a medium- to large-sized tagine over medium-low heat. When hot, add the oil, onion and green pepper. Saute for several minutes. Add the garlic and saute for another minute or two, until fragrant.

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