How To Make Moroccan Meatball Tagine with Lemon & Olives
A flavorful and aromatic Moroccan dish featuring tender meatballs cooked in a tangy lemon and olive sauce.
Serves:
Ingredients
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup breadcrumbs
- 1 egg
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 lemon, sliced
- 1 cup green olives, pitted
- 2 cups chicken broth
Instructions
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In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, paprika, cayenne pepper, parsley, cilantro, breadcrumbs, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
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Shape the mixture into meatballs, about 1 inch in diameter.
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In a large tagine or a deep skillet, heat the olive oil over medium heat. Add the meatballs and brown them on all sides until cooked through. Remove the meatballs from the tagine and set aside.
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Add the lemon slices, olives, and chicken broth to the tagine. Bring to a simmer and let it cook for 5 minutes.
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Return the meatballs to the tagine, cover, and let it simmer for another 15-20 minutes, until the flavors are well combined and the sauce has thickened slightly.
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Serve the Moroccan meatball tagine with lemon and olives hot, accompanied by couscous or crusty bread.
Nutrition
- Calories : 382kcal
- Total Fat : 22g
- Saturated Fat : 6g
- Cholesterol : 118mg
- Sodium : 1112mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 34g
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