Meatball & Tomato Sauce (Moroccan Tagine)

Nasseh's Note:

This recipe was originally for a Moroccan tagine. I changed some of the ingredients to make a wonderful meatball & tomato sauce. The different spices give it delightful sweet & spicy flavor. It is one of my favorite dishes, goes beautifully with Authentic Moroccan Bread.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

Meatballs

• 1 lb ground beef
• 2 tablespoons parsley, finely chopped
• 1/4 onion, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• salt & pepper
• 2 tablespoons oil

Sauce

• 28 ounces canned diced tomatoes
• 8 ounces canned tomato sauce
• 2 -3 tablespoons parsley, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1/2 onion, chopped
• 2 medium garlic cloves
• 1 -2 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/4 teaspoon cayenne pepper

Directions:

1. Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
2. Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
3. Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
4. Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.

Reviews

[Michelle_My_Belle]

I really enjoyed this sauce, it was a step from the normal but unfortunately, and I don't know how, the men couldn't taste a difference between this and my normal pasta sauce, but my dad didn't dope it up like he usually does so maybe that says something. I used stewed tomatoes instead of diced, and extra tomato sauce so I could make sure I didn't get many chunks as I like a smooth sauce. Served it over cheese raviolis, used 1 1/2lb meat and doubled the spices, dbf went for thirds so there were no leftovers. Thanks for the recipe!

[loof]

This was a wonderful meal! I just loved the combination of spices - sweet, spicy and rich tasting. The meatballs were very tender and nicely spiced as well. I took your suggestion and served it with your Authentic Moroccan Bread and it was terrific - thanks for sharing!

[**Tinkerbell**]

We all liked the overall flavor but felt it tasted too much of tomato sauce. I'll cut down the amount next time & probably add extra spices. The meatballs were delicious as-is. I was leary about flattening them at first & still don't know the reason for doing it, but they were cute & easier to cook evenly. Made & enjoyed for the "Great Tagine Treasure Hunt" in 2008.