Monday, September 21, 2015

Moroccan Meatball Tagine

I found this recipe and knew I had to try it!  I am a big lover of meatballs (hello, I'm Italian!) and the North African twist sounded like a winner to me!  Plus I've been trying to incorporate more veggies into my dinners, and this seemed like the perfect way to do so.  I served it over couscous for a complete meal!

Moroccan Meatball Tagine
Also, my meatballs kind of fell apart, but they were still very tasty, so I deemed they were fine.  I only may have worried if I was having a fancy party, but still, eh.

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