Best Moroccan Meatball Tagine With Lemon Olives Recipes

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

Ingredients

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.

MEATBALL TAGINE WITH HERBS AND LEMON

Meatball Tagine With Herbs and Lemon image

This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.

Provided by duonyte

Categories Lamb/Sheep

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1/2 onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices white bread, crusts removed
1 egg
18 ounces ground lamb or 18 ounces ground beef
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
4 teaspoons butter or 4 teaspoons oil
1/2 onion, finely chopped
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 red chili peppers, seeded and sliced or 1/4 teaspoon cayenne pepper
1 1/2 cups chicken stock
3 tablespoons fresh cilantro, chopped
3 tablespoons Italian parsley, chopped
3 tablespoons lemon juice
1/2 preserved lemon, pulp removed and rind cut into strips (optional)

Steps:

Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
Add the chicken stock and cilantro and bring to a boil.
Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
If using preserved lemon, add now.
Transfer to a tagine or bowl, and sprinkle with remaining parsley.
Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.