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Meatball Tangine With Tomato Sauce

mygourmetonline's picture
Ingredients
  Ground turkey 1 Pound
  Cumin 1 Teaspoon
  Ground ginger 1 Teaspoon
  Paprika 2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon (Cayenne / Chili)
  Fresh parsley 3 Tablespoon, finely chopped
  Fresh cilantro 3 Tablespoon, finely chopped
  Fresh mint 3 Tablespoon, finely chopped
  Breadcrumbs 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), minced
  Egg 1 , lightly beaten
  Onion 1 , minced
  Salt To Taste
  Pepper To Taste
  Onion 1 , finely chopped
  Peppadews 14 Ounce (1 Jar)
  Ground cumin 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Canned chopped tomatoes 28 Ounce (1 Can)
  Peas 1 Can (10 oz)
  Chickpeas 1 Can (10 oz)
  Harissa 4 Teaspoon
  Chopped cilantro leaves 1⁄2 Cup (8 tbs) (For Garnish)
Directions

In large bowl, combine turkey, onion, garlic, herbs, spices, breadcrumbs and egg. Mix well and season to taste. Roll tablespoonfuls of mixture into 2 inch balls.

Heat the tagine over low-medium head, add oil and fry the meatballs for about 10 minutes, turning occasionally, until browned all over. Transfer to a bowl.

Add more oil to the tagine and sauté the onion for 5 minutes. Stir in cumin, cinnamon, and paprika and cook for 1 minute until fragrant.

Blend in tomatoes, harissa and peppadews, season with salt and pepper to taste. Allow this to simmer for 10 minutes.

Add the meatballs, peas, and chickpeas to the sauce. Simmer, covered, for 30.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Moroccan
Course: 
Main Dish
Feel: 
Meaty
Method: 
Simmering
Dish: 
Stew
Ingredient: 
Meat
Servings: 
4
Want to treat yourself with a delicious dish? Try and make this meatball tagine with a zesty tomato sauce. Prepared with aromatic spices, this recipe is quiet a delicacy. Originating in Morocco, this is a slow-cooked dish with tender meatball combined with ground spices. This dish is extremely comfortable to make, and highly satisfying to the taste buds.

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