Moroccan Beef Meatball Tagine

Moroccan Beef Meatball Tagine

By annamueser Published: July 17, 2012

  • Yield: 6-8 Servings
  • Prep: 30 mins
  • Cook: 60 mins
  • Ready In: 1 hr 30 mins

This delicious dish includes home-made beef meatballs and a yummy North African stew



  1. Meatballs: Line a baking sheet with plastic wrap. Gently mix all ingredients in a large bowl. With moistened hands, roll meat mixture into approx. 1 ½ inch meatballs (about 2 tablespoons each). Arrange on baking sheet.
  2. Stew: Heat oil in a heavy, large oven-proof pot over medium heat. Add onions; sauté for 15 minutes. Add garlic, cinnamon sticks, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
  3. Bring stew to a simmer and stir in carrots. Carefully add meatballs to stew, gently press into liquid to submerge. Sprinkle ¼ cup cilantro over the stew, then cover.
  4. Place pot in 350˚F oven and bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew, then cover and bake until spinach wilts, about 5 minutes longer. Gently stir in spinach, being careful not to break meatballs. Remove cinnamon sticks and season with salt and pepper.
  5. Prepare couscous according to directions on box.
  6. Garnish with cilantro and lemons and serve with couscous. Enjoy!