Meatball Rice Tagine Recipes

Steps:

• Grated 1/2 large onion to be used in both the meatballs & tagine.
• Mix the ingredients for the meatballs then form into 1 inch balls.
• Heat the oil in a tagine over medium-low heat. Add the onion, garlic, & parsley then cook for 5 minutes. Add the meatballs & brown on all sides, around 5-7 minutes.
• Pour in the water, add the bouillon & all the spices. Cover with the lid & cook over low heat for 45 minutes.
• Uncover, stir & add another 1/2 cup water if needed. Recover & continue to cook for 30 minutes.
• Remove from the heat & stir in the instant rice. Cover again with the lid & let sit for 10 minutes. (All the liquid will not be absorbed).

Steps:

• Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
• Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
• Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
• Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
• With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
• Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
• Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
• Add the chicken stock and cilantro and bring to a boil.
• Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
• Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
• If using preserved lemon, add now.
• Transfer to a tagine or bowl, and sprinkle with remaining parsley.
• Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
• Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
• Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.

Steps:

• Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
• Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
• Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
• Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.

Steps:

• Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
• Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
• Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.