Moroccan Meatball Tajine

moroccan meatball tajine-3

Moroccan Meatball Tajine

From Stonesoup
Sorry. Video is not available for this recipe.

This is a dish I’ve been making for years and am kinda surprised I haven’t ever written about it on Stonesoup. About time! It’s a brilliant example of how using spices can transform a boring old dish (Italian meatballs) into something exotic and super tasty.

Enough for: 2-3
Takes: 40 minutes

450g (1lb) minced (ground) beef
125g (5oz) almond meal
2 teaspoons ras el hanout, baharat or ground coriander
1 jar tomato passata or puree (700g / 25oz)
4 tablespoons butter
1 bunch coriander (cilantro), leaves picked
cauliflower rice or cooked couscous to serve

1. Preheat your oven to 200C (400F).

2. Combine beef and almond meal and your chosen spice in a large bowl. Season generously with salt. Roll teaspoonfuls of the mixture into balls and place in an ovenproof dish.

3. Pour over the tomato passata or puree and top with butter. Bake uncovered for 30 minutes or longer until the meatballs are browned on top and cooked through.

4. Serve meatballs on a bed of cauliflower rice or couscous with coriander leaves on top.

Variations

to serve with couscous/more substantial – cook couscous according to the packet but add some extra butter.

to serve with cauli rice – grate 1/2 small cauliflower using your food processor or a box grater and serve meatballs on top. No need to cook or warm it.

different accompaniments – great wrapped in lebanese bread, tortillas or other flat bread. Could be served with your favourite pasta.

short on time – skip the onion and simmer the tajine on the stovetop until the meatballs are just cooked through – about 15 minutes.. You might also like to skip the meatball rolling and just cook the meat more like a bolognese sauce.

different meat – beef is a favourite but lamb is also great. Pork, chicken, turkey or buffalo could all be used.

vegetarian – try adding the spice above to these lentil balls.

more veg – add carrots and peppers to the sauce.

nut-free – replace almond meal with soft bread crumbs or cooked quinoa.

dairy-free – replace butter with lots of extra virgin olive oil.

different herbs – mint, basil, parsley or baby spinach are all great.

italian meatballs – just skip the spice and serve with basil instead of the coriander.

indian meatballs – use garam masala as your spice and serve with a dollop of natural yoghurt.

Waste Avoidance Strategy

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

minced (ground) beef – freeze it.

almond meal / ras el hanout, baharat or ground coriander / tomato passata or puree / couscous
– keep them in the pantry.

butter – keeps in the fridge for months.

coriander (cilantro) – freeze it in a plastic bag.

cauliflower
– ungrated cauli will keep for weeks in a plastic bag in the fridge. Can be frozen but the texture isn’t as good when defrosted.

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{ 2 comments… read them below or add one }

Kelly Tackett September 7, 2016

I used couscous instead of the cauliflower rice, and a box of stuffing mix instead of the bread crumbs instead of the almond meal (almonds are sooooo expensive, and I’m not even sure where I can get almond meal at). It tastes yummy, but I feel awful about how unhealthy I made the meal 🙁

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jules September 8, 2016

I get my almond meal from the health food store because they sell it in 1kg bags and it’s cheaper but you can also get it in the nut section of the supermarket
Don’t feel bad… It was still much healthier than something processed!
Jx

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