|Moroccan Meatball Tagine|
Moroccan Meatball Tagine
1 large onion, finely chopped, divided
2 Tbsp. raisins, coarsely chopped
1 lb. ground beef
1 Tbsp. tomato puree
3 tsp. curry powder
3 Tbsp. olive oil, divided
1/2 tsp. cinnamon
14.5 oz. can diced tomatoes
1/2 lemon, juiced
2 stalks celery, thickly sliced
2 medium zucchini, roughly chopped
1 cup frozen peas
Mix together half the onions, the raisins, ground beef, tomato puree, and curry powder in a large bowl. Using your hands, combine and form into meatballs. (The recipe said you could make 24, I made about 15, it's fine).
Heat 1 Tbsp. olive oil in a dutch oven. Add the meatballs and brown all over. Pour out excess fat. Add cinnamon, tomatoes, and lemon juice. Cover and simmer for about 25 minutes.
Meanwhile, heat the remaining oil in a large frying pan. Add celery and zucchini and cook until soft, but not mushy. Add peas and cook for another 5 minutes.
Combine zucchini mixture into meatball mixture just before serving.
Serve over couscous for a complete meal.
Recipe adapted from 1000 Recipe for Simple Family Food by Eleanor Maxfield