Description
A warm and comforting Moroccan dish featuring tender meatballs simmered with vibrant vegetables in a rich, spiced tomato sauce, served over fluffy basmati rice.
Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked basmati rice
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, chopped
- 1 large red bell pepper, chopped
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 cups water
Instructions
- Preheat your tagine or Dutch oven over medium heat.
- In a bowl, combine ground beef with half of the chopped parsley and cilantro, 1 minced garlic clove, a pinch of salt and pepper. Form into small meatballs and set aside.
- Heat olive oil in your cooking vessel. Sauté onions and remaining garlic until soft and fragrant, about 3 minutes.
- Stir in tomato paste, spices, and canned tomatoes. Add carrots, zucchini, and bell pepper. Nestle in the meatballs.
- Pour in water. Cover and let simmer for 30–40 minutes until vegetables are tender and meatballs are cooked through.
- Stir in the remaining fresh herbs and adjust seasoning if needed.
- Serve hot over cooked basmati rice.
Notes
- Add a pinch of sugar if the tomatoes are too acidic.
- Use fresh herbs for the best flavor and color.
- Let the tagine rest 10 minutes before serving to enhance flavors.
- Try with lamb meatballs for a traditional twist.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 8g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 80mg
Keywords: Moroccan tagine, meatball tagine, tagine with rice, Moroccan comfort food, spiced meatballs