Meatball Tomato Sauce Moroccan Tagine Food

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.

MOROCCAN KEFTA TAGINE

Steps:

• Gather the ingredients.
• Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
• Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
• Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
• Gather the ingredients.
• Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
• Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
• Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
• Cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

MEATBALL & TOMATO SAUCE (MOROCCAN TAGINE)

Steps:

• Mix the onion, parsley, spices, & beef together. Form into 1 inch balls, flatten & then brown in oil. When done, remove from the heat & cover.
• Drain about half the juice from the diced tomatoes & place into a sauce pan. Add the tomato sauce, onion, garlic, parsley, olive oil & spices. Simmer, uncovered for 20 minutes or until the sauce has thickened.
• Add the meatballs to the sauce & continue cooking together for another 5-10 minutes.
• Serve with Moroccan bread to soak up the sauce. It is also great served over pasta.

MOROCCAN TAGINE

Steps:

• Heat oil in a saucepan over medium heat.
• Add the onion and garlic, stirring for a few minutes until onion is translucent.
• Add chicken and lightly colour, stirring. Remove from pan.
• Add carrots, capsicum, and spices.
• Stir dry to toast.
• Once a nice aroma comes from the pan, add 1/2 cup of water.
• Cook stirring occasionally for 5 minutes.
• Add remaining ingredients.
• Cover and simmer over a medium heat for 30 minutes until veggies are tender.
• Stir frequently during cooking, to prevent catching on the bottom.
• You may need to add additional water.
• Serve with couscous.
• NB: You only need to salt your eggplant if there are lots of black seeds when you cut it open.
• Make sure you rinse the excess salt off and dry well in that case.

MOROCCAN BEEF MEATBALL TAGINE

Steps:

• For meatballs:
• 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:
• 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.
• 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.
• Available in the Asian foods section of some supermarkets and at Asian markets.

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

Steps:

• Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
• In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
• Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
• Pour the eggs in in a stream over everything.
• Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
• Serve warm over couscous, sprinkled with cumin or black pepper if desired.

MOROCCAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
• Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
• Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.