moroccan meatball tagine with lemon sauce

Name: Moroccan Meatball Tagine with Lemon Sauce
Prep time: 15 min
Cook time: 50 min
Yield: 4
Cuisine: Moroccan
Ingredients: ## MEATBALLS:; 1/2 - onion, finely chopped; 3 tablespoon(s) parsley, chopped; 2 slice(s) bread, crusts removed; 1 - egg; 1 pound(s) ground beef or lamb; 1 teaspoon(s) cumin; 1 teaspoon(s) paprika; 1/2 teaspoon(s) freshly ground black pepper; ## LEMON SAUCE; 2 tablespoon(s) butter; 1/2 - onion, finely chopped; 1/2 teaspoon(s) paprika; 1/2 teaspoon(s) turmeric, ground; 1/2 teaspoon(s) cumin; 1/4 teaspoon(s) cayenne pepper; 1 1/2 cup(s) chicken stock; 3 tablespoon(s) cilantro, chopped; 3 tablespoon(s) lemon juice, fresh

4 Pinches

Joan Rossi

Newark, DE

Updated on Feb 15, 2016

Serve with cooked rice or hearty bread.

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prep time 15 Min

cook time 50 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

MEATBALLS:
1/2 - onion, finely chopped
3 tablespoons parsley, chopped
2 slices bread, crusts removed
1 - egg
1 pound ground beef or lamb
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
LEMON SAUCE
2 tablespoons butter
1/2 - onion, finely chopped
1/2 teaspoon paprika
1/2 teaspoon turmeric, ground
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 1/2 cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice, fresh

How To Make moroccan meatball tagine with lemon sauce

Step 1

To make meatballs: Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly.

Step 2

Place meat in a bowl, add chopped parsley, spices and seasoning, along with onion/bread mixture. Mix with hands until mixture is well mixed. With moistened hands, shape the mixture into walnut sized balls and place on a tray. Cover and refrigerate until needed.
Step 3

To make lemon sauce: Heat the butter in a large sauce pan and add the onion. Cook over low heat until softened. Add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
Step 4

Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the cilantro and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes. Transfer to a bowl, sprinkle with the remaining cilantro, and serve hot.
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