Meatball Tagine with Herbs and Lemon

Transport your taste buds to Morocco with this flavorful Meatball Tagine with Herbs and Lemon, a hearty yet vibrant dish brimming with warm spices and fresh ingredients. Tender beef or lamb meatballs are infused with a fragrant blend of cumin, coriander, cinnamon, and paprika, then simmered in a rich tomato and preserved lemon sauce, creating a perfect harmony of savory and tangy flavors. A hint of turmeric adds a golden hue to the sauce, while fresh parsley, cilantro, and a bright burst of lemon juice finish the dish with herbaceous freshness. This one-pot wonder is perfect for an aromatic weeknight dinner or a dinner party centerpiece. Serve it with fluffy couscous or crusty bread to soak up every drop of the luscious sauce!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 g Ground beef or lamb
• 1 large Onion, finely grated
• 30 g Fresh parsley, finely chopped
• 30 g Fresh cilantro, finely chopped
• 4 cloves Garlic cloves, minced
• 2 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground cinnamon
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 large Egg, lightly beaten
• 30 g Breadcrumbs
• 2 tbsp Olive oil
• 0.5 whole Preserved lemon, finely chopped
• 500 ml Chicken or vegetable stock
• 2 medium Tomatoes, finely chopped
• 1 tsp Ground turmeric
• 2 tbsp Fresh lemon juice
• 0 Cooked couscous or crusty bread (for serving)

Directions

Step 1

In a large mixing bowl, combine the ground beef or lamb, grated onion, half of the parsley, half of the cilantro, 2 minced garlic cloves, ground cumin, ground coriander, ground cinnamon, paprika, salt, black pepper, the egg, and breadcrumbs.

Step 2

Mix well with your hands until all ingredients are evenly combined. Form the mixture into small, walnut-sized meatballs and set aside on a plate.

Step 3

Heat 1 tablespoon of olive oil in a large tagine or heavy-bottomed skillet over medium heat. Add the meatballs in batches and lightly brown them on all sides. Remove the browned meatballs and set them aside.

Step 4

In the same tagine or skillet, heat the remaining 1 tablespoon of olive oil. Add the remaining garlic, chopped tomatoes, turmeric, and preserved lemon. Cook for 3-4 minutes, stirring occasionally, until the tomatoes start to break down.

Step 5

Pour in the chicken or vegetable stock and bring to a simmer. Return the browned meatballs to the tagine, ensuring they're nestled into the sauce.

Step 6

Cover the tagine with a lid and let it simmer over low heat for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

Step 7

Stir in the fresh lemon juice and garnish with the remaining parsley and cilantro.

Step 8

Serve the meatball tagine hot with cooked couscous or crusty bread.

Nutrition Facts

Serving size	(1850.4g)

Amount per serving	% Daily Value*
Calories	2106.0

Total Fat 138.9g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 586mg	0%
Sodium 6760.1mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 16.1g	0%
Total Sugars 19.2g
Protein 113.4g	0%

Vitamin D 41IU	0%
Calcium 433.2mg	0%
Iron 26.0mg	0%
Potassium 3079.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.5%

Protein: 21.2%

Carbs: 20.3%