Moroccan Meatballs (Meatball Tagine)

Ingredients:

For the Meatballs:

• 1 pound ground lamb or ground beef
• ¼ onion, grated
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh cilantro, chopped
• 1 tsp paprika
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp turmeric
• ¼ tsp cinnamon
• ½ tsp ginger powder (optional)
• 2 garlic cloves, grated

For the Tagine:

• 2½ Tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, finely chopped
• 1½ tsp paprika
• ¼ tsp turmeric
• ¼ tsp cinnamon
• ½ tsp pepper
• ½ tsp cumin
• 1 tsp coriander
• ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
• ¼ tsp cayenne
• Salt to taste
• 1 Tbsp tomato paste
• 1½ cup grated tomatoes
• 2 Tbsp fresh parsley, chopped
• 2 Tbsp fresh cilantro, chopped
• ¼ cup water
• 3-4 eggs (optional but highly recommended)

Instructions:

1. Prepare the Meatballs:

   • In a large bowl, combine all the meatball ingredients. Mix with your hands until just combined.
   • Form the mixture into 1¼ inch meatballs. Refrigerate while you prepare the sauce.

2. Make the Sauce:

   • Heat the olive oil in a wide skillet or tagine over medium-high heat.
   • Sauté the diced onion until it starts to turn golden brown. Add the finely chopped garlic and sauté for an additional minute.
   • In a small bowl, mix all the powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger powder).
   • Add this spice mixture to the onions and garlic. Stir well and cook for a minute.
   • Add the tomato paste and cook for another minute.
   • Stir in the grated tomatoes, chopped cilantro, parsley, and salt. Mix well.
   • Add the water, reduce the heat to medium-low, and let the sauce simmer for 25-30 minutes, stirring occasionally. Adjust seasoning to taste.

3. Cook the Meatballs:

   • Add the meatballs to the sauce. Cover and simmer for 10-15 minutes, or until the meatballs are cooked through. Flip them halfway through cooking and coat well with the sauce.

4. Add the Eggs (Optional):

   • Make 3-4 deep wells in the sauce between the meatballs using a spoon. Crack an egg into each well.
   • Cover and cook for an additional 10-15 minutes, or until the egg whites are set and the yolks are done to your liking (usually runny).

5. Serve:

   • Garnish with additional parsley or cilantro.
   • Serve immediately with warm, crusty bread or couscous. A drizzle of extra virgin olive oil and green olives stirred in are optional but recommended.

Enjoy your delicious Moroccan Meatball Tagine! 🍲🍳