Moroccan Meatball Tagine

Recipe adapted from Milk Street.

Ingredients:

• 1/3 c. olives, roughly chopped
• 1/4 c. chopped preserved lemon rind
• 28 oz. can whole tomatoes (or tomato sauce)
• 4 TBSP salted butter
• 1 large yellow onion, finely chopped
• Kosher salt and ground black pepper
• 10 medium garlic cloves, minced
• 3 TBSP ras el hanout spice blend
• 1 c. beef broth
• 1/3 c. panko breadcrumbs
• 1/2 c. water
• 1 lb. 90 percent lean ground beef
• 1 c. cilantro, finely chopped and divided
• Serve over couscous

Directions:

1. Chop Olives and Preserved Lemon Rind: Chop the olives and place in a small bowl. Chop preserved lemon rind and place in a small bowls; set aside.
2. Chop Onions and Garlic: Chop onions and set aside. Chop garlic and set aside.
3. Prepare Tomatoes: In a blender, puree the tomatoes with their juice until smooth, about 30 seconds. Set aside.
4. Sauté Onions: In a 12-inch skillet over medium, melt the butter. Add the onion and 1/2 tsp. salt. Cook, stirring, until softened, about 5 minutes. Stir in the minced garlic and the ras el hanout and cook until fragrant, about 30 seconds. Remove from the heat.
5. Meatball Mixture: Transfer 1/2 c. of the onion mixture (about 1/2 the onion mixture) to a large bowl and let cool. To the cooled onion mixture, add the panko, 1/2 c. water, 1/2 c. cilantro, 1 tsp. salt, 1 tsp. pepper (or an additional 1/4 tsp. ras el hanout), and ground beef. Mix thoroughly with your hands and divide meat into 2 TBSP sized meatballs. Place meatballs on a plate and refrigerate for 15 minutes.
6. Make Sauce: Heat the skillet with the remaining onion mixture over medium heat, and add the broth and pureed tomatoes. Bring to a simmer, and cook for 15 minutes, stirring occasionally. Sauce will thicken.
7. Add Meatballs: After 15 minutes, add the refrigerated meatballs in a single layer to the sauce and spoon sauce over each meatball. Simmer for 8 minutes; then flip the meatballs and spoon sauce over the meatballs again, and continue simmering for another 6-7 minutes, or until cooked through.
8. Serve: Serve over couscous and top with cilantro, olives, and chopped preserved lemon rind.

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Moroccan Meatball Tagine

Recipe by RC

Ingredients

• 1/3 c. olives, roughly chopped

• 1/4 c. chopped preserved lemon rind

• 28 oz. can whole tomatoes (or tomato sauce)

• 4 TBSP salted butter

• 1 large yellow onion, finely chopped

• Kosher salt and ground black pepper

• 10 medium garlic cloves, minced

• 3 TBSP ras el hanout spice blend

• 1 c. beef broth

• 1/3 c. panko breadcrumbs

• 1/2 c. water

• 1 lb. 90 percent lean ground beef

• 1 c. cilantro, finely chopped and divided

• Serve over couscous

Directions

• Chop Olives and Preserved Lemon Rind: Chop the olives and place in a small bowl. Chop preserved lemon rind and place in a small bowls; set aside.
• Chop Onions and Garlic: Chop onions and set aside. Chop garlic and set aside.
• Prepare Tomatoes: In a blender, puree the tomatoes with their juice until smooth, about 30 seconds. Set aside.
• Sauté Onions: In a 12-inch skillet over medium, melt the butter. Add the onion and 1/2 tsp. salt. Cook, stirring, until softened, about 5 minutes. Stir in the minced garlic and the ras el hanout and cook until fragrant, about 30 seconds. Remove from the heat.
• Meatball Mixture: Transfer 1/2 c. of the onion mixture (about 1/2 the onion mixture) to a large bowl and let cool. To the cooled onion mixture, add the panko, 1/2 c. water, 1/2 c. cilantro, 1 tsp. salt, 1 tsp. pepper (or an additional 1/4 tsp. ras el hanout), and ground beef. Mix thoroughly with your hands and divide meat into 2 TBSP sized meatballs. Place meatballs on a plate and refrigerate for 15 minutes.
• Make Sauce: Heat the skillet with the remaining onion mixture over medium heat, and add the broth and pureed tomatoes. Bring to a simmer, and cook for 15 minutes, stirring occasionally. Sauce will thicken.
• Add Meatballs: After 15 minutes, add the refrigerated meatballs in a single layer to the sauce and spoon sauce over each meatball. Simmer for 8 minutes; then flip the meatballs and spoon sauce over the meatballs again, and continue simmering for another 6-7 minutes, or until cooked through.
• Serve: Serve over couscous and top with cilantro, olives, and chopped preserved lemon rind.