Description

This Moroccan Meatball Tagine is comfort food with deep, fragrant soul. Juicy meatballs simmer in a spiced tomato sauce and are optionally crowned with silky eggs for a rich, satisfying finish. Serve with crusty bread or fluffy couscous for a cozy, flavor-packed meal straight from North Africa.

Ingredients

For the Moroccan Meatballs:
1 pound ground lamb or ground beef
1/4 onion, grated
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 teaspoon paprika
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon ginger powder (optional)
2 garlic cloves, grated

For the Tagine Sauce:
2 1/2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon ginger powder or 1 teaspoon grated fresh ginger (optional)
1/4 teaspoon cayenne pepper
Salt, to taste
1 tablespoon tomato paste
1 1/2 cups grated tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/4 cup water
3 to 4 eggs (optional)

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Instructions

Make the Meatballs
In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined. Form into 1 1/4-inch balls and refrigerate while you prepare the sauce.
Start the Sauce
In a skillet or tagine over medium-high heat, heat the olive oil. Sauté the diced onion until golden, about 5–7 minutes. Add garlic and cook for another minute.
Spice the Base
In a small bowl, combine all the dry spices for the sauce. Stir them into the onion mixture. Add the tomato paste and cook for another minute to deepen the flavor.
Simmer the Sauce
Add the grated tomatoes, parsley, cilantro, salt, and water. Stir to combine. Simmer over medium-low heat for 25–30 minutes, stirring occasionally.
Add the Meatballs
Gently place the chilled meatballs into the sauce. Cover and simmer for 10–15 minutes, turning them once or twice to coat and cook evenly.
Add Eggs (Optional)
Make small wells in the sauce and crack an egg into each one. Cover and cook another 10–15 minutes, until the egg whites are set but the yolks remain soft.
Serve
Garnish with more chopped parsley or cilantro. Serve hot with crusty bread, couscous, or rice. Add green olives for a briny depth if desired.

Notes

This dish is traditionally made in a tagine but works just as well in a deep skillet with a lid.
You can make the meatballs ahead and freeze them raw for quick meal prep later.
Don’t skip the fresh herbs—they are key to the dish’s flavor!
Grated fresh tomatoes give the best texture, but canned crushed tomatoes work in a pinch.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Simmering
Cuisine: Moroccan / North African