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Meatball Tagine
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
- ●pan
📝 Preparation Steps
1
Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
large egg, beaten to blend1. ground lamb1 lbpanko1 cup. extra-virgin olive oil, divided5 Tbsp. cumin, divided2 tsp
2
Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about ⏱️ 3 minutes. Turn over and cook until browned underneath, about ⏱️ 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
. extra-virgin olive oil, divided5 Tbsp
3
Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about ⏱️ 3 minutes. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about ⏱️ 1 minute. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about ⏱️ 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–⏱️ 12 minutes. Taste and season with salt.
large onion, coarsely chopped1. cumin, divided2 tspFreshly ground pepper
4
Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–⏱️ 9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
. red wine vinegar2 Tbsp
5
Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.
Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)
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