Moroccan Meatball Tagine with Green Olives and Lemon

4 Servings

1 hour 15 minutes

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This tagine is traditionally served with eggs, poached in the flavorful sauce. Serve the tagine directly from the skillet, using a spoon to break the eggs and let the yolks run into the sauce. Offer crusty bread, naan or pita to soak up the sauce.




Don’t use ground beef less than 90 percent lean or the sauce will be greasy. Also, don't overcook the eggs; the yolks should remain runny so they mix with the sauce.

1 hour 15 minutes


  • cup pimento-stuffed green olives, roughly chopped

  • 2

    tablespoons grated lemon zest


Kristina Kerr W.

My family liked this dish. Good flavors in a one-dish meal. We added extra eggs to that everyone got at least one. The runny yolk mellow the sauce.
Since you puree the tomatoes, I'm not sure why would have to start with whole tomatoes. I would be confident substituting almost any 28 oz. can variety in future. My meatballs did not entirely hold together, so I would add an egg to the that mixture next time. We served with the sourdough bread that we bake constantly these days. Naan would have been better, so I will plan ahead for that next time.

Katie L.

Love it. I didn't to the eggs, but can see how they would cut the sauce. Served with the Naan you find in freezer section. So good.

Diana L.

I made this a few nights ago. My family gave it 3 and half stars. It was just ok. We love Milk Street's Meatballs in spicy tomato sauce -basil meatballs better. With this dish something was not right. Even the next day, they were not any better.