Moroccan Meatballs in a Tomato Tagine Sauce

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Cooking Time: 25 Minutes | Serves: 3

I enjoy Moroccan Meatballs and this recipe was similar to one I tried many years ago. All the spices and simple cooking method makes this an easy dish for any evening.

Ingredients

  • 400 G Beef Mince
  • 400 G Tomate Triturado
  • 1 Garlic Clove
  • 2 Eggs
  • Olive Oil
  • 1 Tsp Sugar
  • Fresh Coriander
  • Tagine Spices (Ground, Toasted Cumin, Sweet Paprika, Onion Powder, Garlic Powder, Ground Coriander, Salt, Black Pepper, Mint, Cinnamon, Mustard Seeds, Clove, Tumeric, Fennel, Nutmeg)

Method

In a large bowl, mix the meat with two tablespoons of the tagine spices, a drizzle of oil and roll out the meat into meatballs in the palm of your hand. You should be able to get 12 – 14 balls. 

Briefly fry the outside of the meatballs and remove from the heat. 

Moroccan Meatballs in pan

Chop the garlic, very finely, and fry with a bit of oil.  Pour in the tomato and mix with a teaspoon of sugar and a tablespoon of the spices.

Once the sauce thickens, beat two eggs in a bowl and pour onto the mixture, keeping it from mixing in. Lay the meatballs in and around the sauce and place the dish in the oven at 180°C for 10 – 15 minutes. Serve with chopped coriander. 


Moroccan Meatballs

Moroccan Meatballs in a Tomato Tagine Sauce

5 from 1 vote
I enjoy Moroccan Meatballs and this recipe was similar to one I tried many years ago. All the spices and simple cooking method makes this an easy dish for any evening.
Cook Time25 mins
Course: Main Course
Cuisine: Gibraltar, Mediterranean, moroccan
Author: Mama Lotties

Ingredients

  • 400 g beef mince
  • 400 g tomate triturado
  • 1 garlic clove
  • 2 eggs
  • olive oil
  • 1 tsp sugar
  • fresh coriander
  • tagine spices ground, toasted cumin, sweet paprika, onion powder, garlic powder, ground coriander, salt, black pepper, mint, cinnamon, mustard seeds, clove, tumeric, fennel, nutmeg

Instructions

  • In a large bowl, mix the meat with two tablespoons of the tagine spices, a drizzle of oil and roll out the meat into meatballs in the palm of your hand. You should be able to get 12 – 14 balls.
  • Briefly fry the outside of the meatballs and remove from the heat.
  • Chop the garlic, very finely, and fry with a bit of oil. Pour in the tomato and mix with a teaspoon of sugar and a tablespoon of the spices.
  • Once the sauce thickens, beat two eggs in a bowl and pour onto the mixture, keeping it from mixing in. Lay the meatballs in and around the sauce and place the dish in the oven at 180°C for 10 – 15 minutes. Serve with chopped coriander.
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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