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Moroccan Meatball Tagine
The term “tagine” refers to a Moroccan shallow earthenware cooking vessel with a conical lid as well as the stewy dishes prepared in the pot. To make this tagine of tender, warmly spiced meatballs simmered in a thick tomato sauce—a much-simplified version of a dish we tasted in Marrakech—we use a 12-inch skillet with a lid and we bring the pan directly to the table for serving. Ras el hanout is a fragrant Moroccan spice blend that may include more than a dozen different ingredients; it’s an easy way to add complex North African flavors to your cooking. Look for ras el hanout in well-stocked supermarkets, Middle Eastern grocery stores or spice shops. If it’s not available, use 1 tablespoon ground cumin, 1½ teaspoons ground coriander and ½ teaspoon ground cinnamon to achieve a similar warm, savory spiciness.
4
Servings
Don’t skip the step of allowing the panko to soften and hydrate for about 5 minutes after mixing in the water. The softened panko can then be mashed to a smooth paste that will combine easily with the beef.
1 hour
Ingredients
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¼
-
1
medium yellow onion, finely chopped
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring, until softened, about 5 minutes. Add the garlic, ras el hanout and cilantro stems; cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat.
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