Moroccan Meatball Tagine With Lemon Olives Recipes

MOROCCAN MEATBALLS -- TAGINE KEFTA

Steps:

• Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
• Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
• After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
• Place the meatballs in the sauce.
• Do not stir but just let them sit on top of the sauce.
• Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
• Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
• If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
• To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

MEATBALL TAGINE WITH HERBS AND LEMON

Steps:

• Prepare the meatballs: put the onion and parsley in a food processor and process until finely chopped.
• Tear the bread into pieces, add to the onion, along with the egg, and process briefly.
• Add the meat, cumin, paprika, pepper and 1 teaspoons salt and process to a thick paste, scraping down the side of the bowl occasionally.
• Alternative preparation: grate the onion, chop the parsley, crumb the bread, and add to the meat in a bowl with the remaining ingredients. Knead until the mixture is paste like in consistency.
• With moistened hands, shape the mixture into walnut-sized balls and place them on a tray. Cover and refrigerate until required.
• Prepare the sauce: heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden.
• Add the paprika, turmeric, cumin and chili or cayenne pepper, and cook for 1 minute, stirring.
• Add the chicken stock and cilantro and bring to a boil.
• Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes.
• Add most of the parsley and the lemon juice and season, if necessary. Return to a boil and simmer for 2 minutes.
• If using preserved lemon, add now.
• Transfer to a tagine or bowl, and sprinkle with remaining parsley.
• Note 1: author suggests serving with crusty bread. I also suggest rice or couscous.
• Note 2: I substituted a yellow curry powder for the turmeric, as turmeric is a principal ingredient in curry powder.
• Note 3: I sometimes need to add a little additional stock for the sauce, depending on the pot I use.