I found myself with a craving for meatballs this weekend, but not just any ordianry meatballs. I wanted something with some flair, with big robust flavours, something a little more exoctic then the tried & true, pasta & meatballs.
As I was contemplating my craving when I noticed my Tagine in the pantry and had a total ureka moment! Morcocan meatballs would be exotic, would definitely have robust flavours, and definitely wasn’t pasta & meatballs.
After a quick search through my cookbooks, I settled on meatball in a spicy tomato sauce recipe.
Spiced Moroccan Meatballs in Spicy Tomato Sauce
- 1 lb of ground beef (you can also use lamb if desired)
- 1/2 cup bread crumbs
- 1/2 onion, finely diced
- 1 tbsp of Moroccan Spice Blend*
- 2 garlic cloves, minced
- 1 egg
- 1/2 tsp salt
* Moroccan Spice Blend – sesame seeds, thyme, sumac, lemon peel, oregano, basil, majoram, seat salt. I bought my spice blend at my local spice shop.
Tomato Sauce Ingidients:
- 2 tbsp olive oil (I used Harissa flavored olive)
- 1 onion coursley chopped
- 1 tbsp spice blend* *
- 4 cloves garlic, coarsely chopped
- 1 tbsp of freshly grated ginger
- 1 chili pepper, finely chopped
- 1 14oz can diced tomatoes drained.
- juice and zest of 1 lemon
- 2 cups of chopped spinach
** Spice Blend:
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp of cumin
- 1/4 tsp of ground coriander
- 1/4 tsp of ground black pepper
- 1/4 tsp of ground fennel seeds
- 1/4 tsp of ground cardomom
- 1/4 tsp dried rosemary
- 1/4 tsp of dried oregano
- 1/2 tsp of salt
- 1/2 tsp of ground star anise
Make the meatballs:
- In a bowl combine beef, bread crumbs, onion, garlic, spice blend, egg, & salt.
- Mix together
- Sccop ouf 1-2 tbsp of of beef mixture and roll into meatballs between your palms.
- Place on a parchment lined baking sheet
Make the sauce:
- In the bottom of flameproof tagine or heavy bottomed pan heat olive oil over medium heat.
- Add the onion and spice blend and cook, stirring for 3-5 minutes or until onion softens.
- Add garlic, chili, and ginger and cook, stirring for 5 minutes or until vegetables are soft.
- Add tomatoes, lemon juice, lemon zest and bring to boil. Reduce heat and simmer, stirring occasionally, uncovered, for 10 minutes.
- Add spinach and cook just until it begins to wilt.
- Place meatballs in the sauce and turn the heat to low. Put the tagine lid on and simmer the meatballs for 15 – 20 mins turning them every 5 mins or so.