Best Moroccan Egg And Meatball Tagine Recipes

Moroccan Egg and Meatball Tagine image

Provided by Food.com

Categories Meatballs

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground chuck
2 tablespoons olive oil
1 small onion, finely chopped
1/2 teaspoon paprika
salt and pepper
1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
3 teaspoons paprika
1 teaspoon ground cumin
salt and pepper
2 lbs tomatoes, skins removed, peeled and finely chopped*
4 large eggs
pita bread, for serving

Steps:

For the meatballs:.
Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.
For the sauce:.
Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.
Cook's Note:.
*Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

Nutrition Facts : Calories 493.3, Fat 35.1, SaturatedFat 10.8, Cholesterol 264.2, Sodium 152.2, Carbohydrate 16.4, Fiber 4.5, Sugar 8.7, Protein 29.1

Moroccan Meatballs -- Tagine Kefta image

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.