Meatball Tangine With Tomato Sauce
|Ground turkey||1 Pound|
|Ground ginger||1 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|
|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)|
|Chopped cilantro leaves||1⁄2 Cup (8 tbs) (For Garnish)|
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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