Meatball & Rice Tagine

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Total Time
1hr 40mins
Prep
10 mins
Cook
1 hr 30 mins
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Ingredients

Nutrition

Directions

  1. Grated 1/2 large onion to be used in both the meatballs & tagine.
  2. Mix the ingredients for the meatballs then form into 1 inch balls.
  3. Heat the oil in a tagine over medium-low heat. Add the onion, garlic, & parsley then cook for 5 minutes. Add the meatballs & brown on all sides, around 5-7 minutes.
  4. Pour in the water, add the bouillon & all the spices. Cover with the lid & cook over low heat for 45 minutes.
  5. Uncover, stir & add another 1/2 cup water if needed. Recover & continue to cook for 30 minutes.
  6. Remove from the heat & stir in the instant rice. Cover again with the lid & let sit for 10 minutes. (All the liquid will not be absorbed).
Most Helpful

5 5

First it was fantastic! Ok- I did not have the time to follow this recipe exactly as written. The changes were: I pre-browned the the meatballs then added them to the tangine(fry pan). I used couscous instead of instant rice. I made the spice mix (ras el hanout) and it smelled/tasted wonderful!!! What a difference! Last, I only cooked for 20 minutes then again for 20 minutes (and did not let it sit for 10) compared to what it suggested. My husband, 4 and 7 year old really liked it. It was not fancy but I would consider this a comfort food for sure!