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Moroccan meatballs in tomato sauce in a tagine recipe
Moroccan meatballs in tomato sauce in a tagine recipe from Elegran |
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IngredientsFor the sauce6-8 medium tomatoes, cored and roughly chopped 1 tbsp paprika 1 tsp cumin ½ tsp cayenne pepper (or to taste) 3-4 tbsp chopped fresh flat-leaf parsley 2 cloves garlic (minced or crushed) Salt & freshly ground black pepper, to taste ¼ cup vegetable oil OR – heat up some of the frozen tomato sauce from my “Easy tomato sauce” recipe For the meatballs 400 g minced beef 1 tbsp paprika 1 tsp cumin ½ tsp cayenne pepper 3-4 tbsp chopped fresh flat-leaf parsley 2 cloves garlic (minced or crushed) Salt & freshly ground black pepper, to taste |
Handy HintThe original recipe called for the sauce to cook in the tagine on the hob for 15 minutes before adding the meatballs, but I chickened out of this. I simmer the sauce in an ordinary saucepan while I make the meatballs, and the oven is heating up, then pour the sauce into the tagine and arrange the meatballs on top to cook in the oven. It also said “One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce“. Can't confirm or deny that. |
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Method1. Preheat oven to 180 C2. Mix all the ingredients for the sauce together in a pan, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally. 3. Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 2.5cm (1") across. 4. After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed. 5. Place the sauce in the tagine (or an ovenproof dish) and meatballs on the sauce. Do not stir but just let them sit on top of the sauce. Cover and cook in oven at for about 30 minutes. 6. Uncover and let simmer another couple minutes if you feel the sauce needs thickening or the meatballs need to be browner. Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top. | |||||||||||||||||||
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