Moroccan Meatballs (Meatball Tagine) Recipe

I created my Moroccan Meatballs blending ground lamb and beef with egg, breadcrumbs, finely chopped onion, garlic, and spices like cumin, paprika, and cinnamon. A vibrant tomato base with red onion, tomato paste, and a splash of lemon, finished with fresh cilantro and parsley, sets the stage for a delightful fusion.

I recently tried my hand at a Moroccan Meatball Tagine and it turned out to be a pretty interesting dish. I mixed 1 lb of ground lamb with beef and added an egg and 1/2 cup breadcrumbs to help everything come together.

I sauteed a small finely chopped onion with 2 garlic cloves until they turned soft and fragrant. Then I spiced things up with ground cumin, paprika, a little cinnamon and even a pinch of cayenne pepper for a slight kick.

Meanwhile I browned the meatballs in olive oil and set them aside while I quickly simmered thinly sliced red onion, extra garlic, diced tomatoes, tomato paste and a splash of chicken broth. A squeeze of lemon juice, a drizzle of honey and a handful of chopped cilantro and parsley later, I was ready to combine everything.

This dish, reminiscent in spirit to other Moroccan recipes like Beef Tagine and classic Meatball Tagine, is a must try if you’re up for a bit of culinary adventure.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First, I like how the spices mix together; the cumin, paprika, and cinnamon create this bold flavor that makes the dish feel really exotic and comforting. Second, I enjoy the juicy meatballs that soak up all that rich tomato sauce – it’s like each bite is bursting with flavor. Third, the balance of tangy lemon and a touch of honey adds a unique kick that just ties the whole dish together. And lastly, I appreciate that it’s super versatile, so I can easily serve it with couscous or rice depending on my mood. Overall, this dish just hits the spot every time I make it.

Ingredients

• Ground lamb/beef is packed with protein and healthy fats; it gives a rich flavour.
• Garlic be full of antioxidants and bold taste, boosting the dish natural essence.
• Diced tomatoes adds tangy, sweet taste and vitamins, while also providing moisture.
• Olive oil offers good fats for overall health and helps bring out all the flavours.
• Onion is a great source of fibre and vitamins; adds savory, sweet notes.
• Fresh herbs like cilantro and parsley lend a bright, fresh kick to the dish.
• Lemon juice offers a zesty, sour punch which perfectly balances the rich spices.

Ingredient Quantities

• 1 lb ground lamb or beef (or a mix of both)
• 1 egg
• 1/2 cup breadcrumbs
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (if you like a bit of heat)
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 tbsp tomato paste
• 1 cup chicken broth or water
• 1 tsp honey or sugar (optional, to balance the acidity)
• A handful of fresh cilantro, roughly chopped
• A handful of fresh parsley, roughly chopped
• Juice of 1 lemon
• Optional: 1/2 cup cooked chickpeas

How to Make this

1. In a large bowl, mix the ground lamb or beef with the egg, breadcrumbs, finely chopped small onion, minced garlic (2 cloves), cumin, paprika, cinnamon, cayenne pepper, and a pinch of salt and pepper until they’re all well combined.

2. Form the mixture into small meatballs (about 1 inch in diameter) making sure they’re all about the same size so they cook evenly.

3. Heat the olive oil in a large, deep skillet or tagine over medium heat. Brown the meatballs on all sides, then remove them from the pan and set aside.

4. In the same pan add the thinly sliced red onion and the extra 3 garlic cloves. Cook them until the onions are soft and starting to turn slightly golden.

5. Stir in the diced tomatoes, tomato paste, and chicken broth (or water). Mix everything well and let it start simmering.

6. If you want to add a little sweetness to balance the acidity, stir in the teaspoon of honey or sugar at this point.

7. Gently return the meatballs to the pan. If you decide to use the cooked chickpeas, stir them in now so they get coated in the sauce.

8. Reduce the heat to low and let it simmer uncovered for about 15 to 20 minutes so that the meatballs get all the flavor from the sauce.

9. Once done, sprinkle the chopped cilantro and parsley over the dish and squeeze in the juice of one lemon.

10. Give it a final stir and serve hot. This dish goes great with couscous or rice and is perfect for a cozy meal. Enjoy!

Equipment Needed

1. A large bowl for mixing all the meatball ingredients
2. A cutting board
3. A sharp knife for chopping the onion, garlic, and herbs
4. A deep skillet or tagine for browning the meatballs and simmering the sauce
5. A spatula or tongs to turn the meatballs and stir the sauce
6. Measuring cups and spoons for the spices and liquids
7. A citrus juicer or something to squeeze the lemon juice over the finished dish

FAQ

Moroccan Meatballs (Meatball Tagine) Recipe Substitutions and Variations

• Instead of ground lamb or beef, you can try using ground turkey or chicken for a lighter twist.
• If you don’t have breadcrumbs, crushed gluten-free crackers or even rolled oats can work well as a binder.
• No egg on hand? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to make a flax egg.
• If chicken broth isn’t available, a good vegetable broth or water mixed with a bouillon cube does the job fine.
• Can’t find canned diced tomatoes? Use about 2 cups of fresh tomatoes chopped up, just be sure to adjust the liquid if needed.

Pro Tips

– When forming the meatballs, try to keep them really close to the same size so they cook evenly. Using wet hands can help prevent the meat from sticking and makes it easier to shape them.
– Don’t overcrowd the pan when browning the meatballs. Giving them enough space helps them form a nice sear and makes the flavor richer.
– When you cook the onions and garlic for the sauce, make sure you let them get soft and a bit golden. If you scrape the bottom of the pan while cooking, it mixes the tasty bits into your sauce.
– Taste your sauce as it simmers and adjust the seasoning slowly. If the tomatoes seem too acidic, add a little bit of honey or sugar until it balances out the flavors just right.