Meatball & Tomato Sauce (Moroccan Tagine)
photo by Tinkerbell
- Ready In:
- 45mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
-
Meatballs
- 453.59 g ground beef
- 29.58 ml parsley, finely chopped
- 0 onion, grated
- 4.92 ml ground cumin
- 2.46 ml paprika
- 1.23 ml ground coriander
- 1.23 ml cayenne pepper
- salt & pepper
- 29.58 ml oil
-
Sauce
- 793.78 g canned diced tomatoes
- 226.79 g canned tomato sauce
- 29.58-44.37 ml parsley, finely chopped
- 29.58 ml cilantro, finely chopped
- 1 onion, chopped
- 2 medium garlic cloves
- 14.79-29.58 ml olive oil
- 4.92 ml ground cumin
- 4.92 ml salt
- 2.46 ml ground black pepper
- 2.46 ml ground coriander
- 2.46 ml ground cinnamon
- 2.46 ml paprika
- 1.23 ml turmeric
- 1.23 ml cayenne pepper
directions
- Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
- 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.
- Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
- Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.
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Reviews
-
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!
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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.
Tweaks
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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!
RECIPE SUBMITTED BY
Nasseh
United States
Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.