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Moroccan Meatball Tagine

Moroccan Meatball Tagine

By Diane Unger & Courtney HillJanuary 11, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Rating

The term “tagine” refers to a Moroccan shallow earthenware cooking vessel with a conical lid as well as the stewy dishes prepared in the pot. To make this tagine of tender, warmly spiced meatballs simmered in a thick tomato sauce—a much-simplified version of a dish we tasted in Marrakech—we use a 12-inch skillet with a lid and we bring the pan directly to the table for serving. Ras el hanout is a fragrant Moroccan spice blend that may include more than a dozen different ingredients; it’s an easy way to add complex North African flavors to your cooking. Look for ras el hanout in well-stocked supermarkets, Middle Eastern grocery stores or spice shops. If it’s not available, use 1 tablespoon ground cumin, 1½ teaspoons ground coriander and ½ teaspoon ground cinnamon to achieve a similar warm, savory spiciness.

Tip

Don’t skip the step of allowing the panko to soften and hydrate for about 5 minutes after mixing in the water. The softened panko can then be mashed to a smooth paste that will combine easily with the beef.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    medium yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 6

    medium garlic cloves, minced

  • 5

    teaspoons ras el hanout (see headnote)

  • 1

    bunch cilantro, stems minced, leaves roughly chopped, reserved separately

  • ⅓

    cup panko breadcrumbs

  • 28

    ounce can crushed tomatoes

  • 1

    pound 90 percent lean ground beef

  • ⅓

    cup pimento-stuffed green olives, roughly chopped

  • 1

    tablespoon grated lemon zest

Step 1

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring, until softened, about 5 minutes.

Add the garlic, ras el hanout and cilantro stems; cook, stirring, until fragrant, about 30 seconds. Remove the pan from the heat.

Step 2

Measure ½ cup of the onion mixture into a medium bowl. Add the panko and ¼ cup water; stir to combine, then let stand until the panko hydrates and softens, about 5 minutes.

Meanwhile, return the skillet to medium, add the tomatoes and bring to a simmer, scraping up any browned bits. Cover and set aside off heat while you form the meatballs.

Step 3

Using your hands, mash the panko mixture to a smooth paste. Add the beef, ¾ teaspoon salt and ½ teaspoon pepper; mix thoroughly with your hands. Divide the mixture into 12 portions and form each into a ball.

Step 4

Return the sauce to a simmer over medium. Add the meatballs and turn to coat with sauce. Cover and cook at a gentle simmer, stirring and turning the meatballs about every 5 minutes, until the centers of the meatballs reach 160°F and the sauce is lightly thickened, 10 to 12 minutes.

Step 5

Off heat, taste and season with salt and pepper. Sprinkle with the olives, lemon zest and cilantro leaves and serve directly from the skillet.

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