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moroccan meatball tagine with lemon sauce

joanrossi avatar
Recipe by
Joan Rossi
@joanrossi
Newark, DE

Serve with cooked rice or hearty bread.

►
yield 4 -6
prep time 15 Min
cook time 50 Min
method Stove Top

Ingredients For moroccan meatball tagine with lemon sauce

  • MEATBALLS:
  • 1/2
    onion, finely chopped
  • 3 Tbsp
    parsley, chopped
  • 2 slice
    bread, crusts removed
  • 1
    egg
  • 1 lb
    ground beef or lamb
  • 1 tsp
    cumin
  • 1 tsp
    paprika
  • 1/2 tsp
    freshly ground black pepper
  • LEMON SAUCE
  • 2 Tbsp
    butter
  • 1/2
    onion, finely chopped
  • 1/2 tsp
    paprika
  • 1/2 tsp
    turmeric, ground
  • 1/2 tsp
    cumin
  • 1/4 tsp
    cayenne pepper
  • 1 1/2 c
    chicken stock
  • 3 Tbsp
    cilantro, chopped
  • 3 Tbsp
    lemon juice, fresh

How To Make moroccan meatball tagine with lemon sauce

  • 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.
  • 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.
  • 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.
  • 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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