Moroccan meatball tagine is tender-cooked so takes a while but it is well worth the wait. Just pop your ingredients into a low pan on the hob and let it work its magic. The meatballs are braised with handfuls of fresh vegetables like sweet tomatoes, tangy ginger and soft chickpeas. Use lean mince beef for a meaty flavour or extra-lean beef mince or turkey mince for a healthier option. Lentils would work just as well in this Moroccan meatball tagine instead of chickpeas so feel free to experiment. This classic meatball recipe contains only 507 calories per serving and 12g of fat. If you have any leftover, store it in an airtight container in the fridge for only 1-2 days. Serve with couscous or rice and a coriander seasoning for the best flavour.
- 4tsp ras el hanout (Moroccan spice mix)
- 500g pack lean minced beef
- 1tbsp vegetable oil
- 1 onion, peeled and chopped
- 3 carrots, peeled and diced (or use swede or sweet potato)
- 2 cloves garlic, peeled and chopped
- 1tbsp freshly grated root ginger
- 400g can tomatoes
- 400g can chickpeas, drained and rinsed
- 8 dried apricots, roughly chopped
- 200g couscous
- Chopped fresh parsley or coriander
- Salt and freshly ground black pepper
Mix 2 tsps of ras el hanout into the mince, then shape the mixture into 24 meatballs. Heat the oil in a large pan. Fry the meatballs for a few mins to seal, take out with a slotted spoon and set aside.
Fry the onion and carrot for 3-4 mins, until softened. Stir in the rest of the ras el hanout, the garlic and ginger and fry for 1 min. Put the meatballs back in.
Stir in the tomatoes; almost fill the can with hot water and add this to the pan with the chickpeas and apricots. Half cover with the lid and simmer for 30-40 mins.
Cook the couscous according to pack instructions, using boiling water or stock. Add the parsley or coriander and seasoning. Serve with the tagine.
This recipe could be made with minced lamb or chicken thigh fillets. For extra heat, add some harissa paste.