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Moroccan Meatball Tagine

4 Servings

1 hour

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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

Tip

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

Directions

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Reviews
Melissa G.
August 21, 2022
Meatball love
This is a perfect recipe I love the warm and spiceiness of this dish .
Karen H.

What would you serve with this?

Lynn C.

Hi Karen -

We would recommend serving this with naan, pita, and/or couscous.

Best,
The Milk Street Team

Christina A.

No egg?

Lynn C.

Hi Christina -

Nope, no egg. We found these held together fine without it.

Best,
The Milk Street Team