Moroccan Beef Meatball Tagine
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
58
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
680 g
Ground Beef (20% fat)1 cup
Onion (coarsely grated)1 tsp
Turmeric1 tsp
Cayenne Pepper1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Coarse Kosher Salt1 tsp
Ground Ginger1 tbsp
Olive Oil3.5 cups
Onion (chopped)2 cups
Beef Broth1 cup
Golden RaisinsDirections:
1
For meatballs: Line large rimmed baking sheet with plastic wrap
2
Gently mix all ingredients in large bowl
3
Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs
4
Arrange meatballs on sheet
5
Line large rimmed baking sheet with plastic wrap
6
Gently mix all ingredients in large bowl
7
Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs
8
Arrange meatballs on sheet
9
For stew: Heat oil in heavy large ovenproof pot over medium heat
10
Add onions; sauté about 15 minutes
11
Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes
12
Add broth, tomatoes with juice, and raisins
13
Preheat oven to 350°F
14
Bring stew to simmer
15
Stir in carrots
16
Carefully add meatballs to stew; gently press into liquid to submerge
17
Sprinkle 1/4 cup cilantro over
18
Cover pot; place in oven
19
Bake until meatballs are cooked through and carrots are tender, about 35 minutes
20
Sprinkle spinach over stew
21
Cover and bake until spinach wilts, about 5 minutes longer
22
Gently stir to mix in spinach, being careful not to break meatballs
23
Remove cinnamon sticks
24
Season tagine with salt and pepper
25
Spoon couscous into bowls; top with tagine
26
Garnish with cilantro and lemons
27
Heat oil in heavy large ovenproof pot over medium heat
28
Add onions; sauté about 15 minutes
29
Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes
30
Add broth, tomatoes with juice, and raisins
31
Preheat oven to 350°F
32
Bring stew to simmer
33
Stir in carrots
34
Carefully add meatballs to stew; gently press into liquid to submerge
35
Sprinkle 1/4 cup cilantro over
36
Cover pot; place in oven
37
Bake until meatballs are cooked through and carrots are tender, about 35 minutes
38
Sprinkle spinach over stew
39
Cover and bake until spinach wilts, about 5 minutes longer
40
Gently stir to mix in spinach, being careful not to break meatballs
41
Remove cinnamon sticks
42
Season tagine with salt and pepper
43
Spoon couscous into bowls; top with tagine
44
Garnish with cilantro and lemons
45
Available in the Asian foods section of some supermarkets and at Asian markets
46
Available in the Asian foods section of some supermarkets and at Asian markets
47
Available in the Asian foods section of some supermarkets and at Asian markets