Moroccan Meatballs in a Tomato Tagine Sauce

Cooking Time: 25 Minutes | Serves: 3

I enjoy 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.

  • 400G Beef Mince
  • 400G 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)


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.