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Spiced Moroccan Meatballs

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For Kefta:
  • 1/2 pound ground beef
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 2 tablespoons chopped fresh Cilantro
  • 2 teaspoons garlic chopped
  • 1 tablespoon paprika
  • 1/4 cup onion minced
Main Tagine Ingredients
  • 1/4 cup olive oil
  • 1 large onion cut into quarters
  • 1 tablespoon cilantro chopped
  • 1 1/2 teaspoons garlic chopped
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1 each zucchini cut into thick rounds (1/2 inch thick)
  • 1 each green pepper cut into thick slices
  • 1 each carrot cut into thick rounds
  • 2 each tomatoes cut into quarters
  • 1/4 head cauliflower cut into florets
  • 1 each potato (russet) cut into thick slices
  • 1/2 cup green beans ends snipped
  • 1/2 cup peas

Method
 

For Kefta
  1. Mix the kefta ingredients until combined. Shape into meatballs about 1 inch in diameter.
For Tagine
  1. Heat the listed 1/4 cup olive oil in a heavy pot or Dutch oven. Sauté the onion until softened. Add the cilantro, garlic, paprika, black pepper, cumin, chili powder and 1 teaspoon salt listed for the vegetables. Cook, stirring, until fragrant; do not let the spices burn.
  2. Place the meatballs in the center of the pot and arrange the vegetables around them, except the green beans and peas. Cover and simmer gently for about 45 minutes, stirring carefully and adding a little water if needed to prevent scorching.
  3. Add the green beans and peas. Cover and cook for about 15 minutes more, until the vegetables are tender and the centers of the meatballs reach 160°F (71°C). Add a little water if needed to keep the dish moist. Taste and adjust seasoning, then serve the meatballs with the vegetables.