Name: Moroccan Beef Meatball Tagine
Yield: Makes 6 servings
Ingredients: 1 1/2 pounds ground beef (20% fat); 1/3 cup coarsely grated onion; 1/3 cup panko (Japanese breadcrumbs)*; 1/4 cup chopped fresh cilantro; 1 large egg, beaten to blend; 2 garlic cloves, minced; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground ginger; 1 tablespoon olive oil; 3 1/2 cups chopped onions; 4 garlic cloves, minced; 2 cinnamon sticks; 1 teaspoon turmeric; 1/8 teaspoon saffron threads, crumbled; 2 cups beef broth; 1 14.5-ounce can diced tomatoes in juice; 1/4 cup golden raisins; 2 cups 1/2-inch-thick carrot slices (cut on diagonal); 1/4 cup chopped fresh cilantro plus additional for garnish; 1 5-ounce package baby spinach leaves; Couscous with Fresh Cilantro and Lemon Juice; Lemon wedges (for garnish)

A tagine is a Moroccan stew. In this version, tender beef meatballs are braised with vegetables, then served over herbed couscous.

Recipe information

Yield
Makes 6 servings

Ingredients

Meatballs:

1 1/2 pounds ground beef (20% fat)

1/3 cup coarsely grated onion

1/3 cup panko (Japanese breadcrumbs)*

1/4 cup chopped fresh cilantro

1 large egg, beaten to blend

2 garlic cloves, minced

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coarse kosher salt

1/4 teaspoon ground ginger

Stew:

1 tablespoon olive oil

3 1/2 cups chopped onions

4 garlic cloves, minced

2 cinnamon sticks

1 teaspoon turmeric

1/8 teaspoon saffron threads, crumbled

2 cups beef broth

1 14.5-ounce can diced tomatoes in juice

1/4 cup golden raisins

2 cups 1/2-inch-thick carrot slices (cut on diagonal)

1/4 cup chopped fresh cilantro plus additional for garnish

1 5-ounce package baby spinach leaves

Couscous with Fresh Cilantro and Lemon Juice

Lemon wedges (for garnish)

Preparation

For meatballs:
Step 1
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.
For stew:
Step 2
Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
Step 3
Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.
Step 4
- Available in the Asian foods section of some supermarkets and at Asian markets.

Nutrition Per Serving

Per serving (analysis does not include Couscous with Fresh Cilantro and Lemon Juice): 407.2 kcal calories

44.1% calories from fat

20.0 g fat

6.9 g saturated fat

117.9 mg cholesterol

28.6 g carbohydrates

5.0 g dietary fiber

13.1 g total sugars

23.6 g net carbohydrates

28.6 g protein

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Meatballs:

Stew:

Preparation

For meatballs:

Step 1

For stew:

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes