Moroccan Meatballs (Meatball Tagine)

Step 1

Mix all the meatball ingredients in a large bowl, mixing with your hands until just combined. Make 1¼ inch meatballs and keep in the refrigerator while you prep the remaining ingredients and make the sauce.

Step 2

Heat olive oil in wide skillet or tagine (if you have an earth ware pot, it's great for this recipe) over medium high heat. Sauté onion until it starts to get a light golden brown. Add in garlic and sauté for a minute.

Step 3

Mix all powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger powder) in a small bowl. Add this to the onion and mix well. Add tomato paste and cook for a minute.

Step 4

Add grated tomatoes, chopped cilantro and parsley along with salt and mix well. Add water, reduce the heat to medium low and simmer the sauce for 25-30 minutes, stirring occasionally. When the consistency of the sauce is to your liking, taste and adjust seasoning.

Step 5

Add the meatballs. Cover and continue to simmer for another 10 to 15 minutes, or until the meatballs are just cooked through. Flip them half way through and coat them well with sauce.

Step 6

Make 3-4 deep wells in the sauce between the meatballs with a spoon. Crack an egg into each well. Cover and cook for an additional 10-15 minutes, until egg whites are set and egg yolks are done to your liking (typically they are runny).

Step 7

Garnish with parsley or cilantro. Serve immediately with warm, crusty bread or couscous with a drizzle of extra virgin olive oil. You can also serve it with green olives stirred in.