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"Moroccan Meatballs with Couscous: A Flavorful Delight"

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Moroccan / North African
Ingredients Method Notes

Ingredients
  

  • For the Moroccan Meatballs:1 pound ground lamb or ground beef1/4 onion grated2 tablespoons chopped fresh parsley2 tablespoons chopped fresh cilantro1 teaspoon paprika1/2 teaspoon cumin powder1 teaspoon coriander powder1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon turmeric1/4 teaspoon cinnamon1/2 teaspoon ginger powder (optional)2 garlic cloves, grated
  • For the Tagine Sauce:2 1/2 tablespoons olive oil1 large onion diced3 garlic cloves, finely chopped1 1/2 teaspoons paprika1/4 teaspoon turmeric1/4 teaspoon cinnamon1/2 teaspoon black pepper1/2 teaspoon cumin1 teaspoon coriander1/4 teaspoon ginger powder or 1 teaspoon grated fresh ginger (optional)1/4 teaspoon cayenne pepperSalt, to taste1 tablespoon tomato paste1 1/2 cups grated tomatoes2 tablespoons chopped fresh parsley2 tablespoons chopped fresh cilantro1/4 cup water3 to 4 eggs (optional)

Method
 

  1. Make the MeatballsIn 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.
  2. Start the SauceIn 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.
  3. Spice the BaseIn 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.
  4. Simmer the SauceAdd the grated tomatoes, parsley, cilantro, salt, and water. Stir to combine. Simmer over medium-low heat for 25–30 minutes, stirring occasionally.
  5. Add the MeatballsGently place the chilled meatballs into the sauce. Cover and simmer for 10–15 minutes, turning them once or twice to coat and cook evenly.
  6. 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.
  7. ServeGarnish 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.