Happy Saturday everybody! I hope your weekend is off to a good start. I woke up in a good mood today, and although I can’t feel my legs anymore because of muscle soreness from yesterday’s #LegDay workout, I’m really excited to start off this day with positive vibes.
That being said, I have a recipe today that’s close to my heart, mom does it pretty often, and the flavors are divine. It’s a meatball tagine recipe also known as: a kefta tagine.
I used for this recipe a tagine made of terracotta, my dad bought it when I visited my family in Morocco back in December, but you can also use a ceramic tagine or a cast iron tagine.
The ingredients that you will need: for 2 people
- 350g of minced meat
- 1 large onion
- 3 garlic cloves
- 2 tomatoes
- 2 tablespoons of concentrated tomato
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of ginger powder
- 1 teaspoon of curcuma
- 1 teaspoon of coriander
- 4 cloves
- 1 teaspoon of ras el hanout
- salt and pepper
- olive oil
- Place the tagine on low heat, add olive oil after letting the tagine heat up a little (about 3 tablespoons). Meanwhile, chop the onion and garlic in small bits.
- Put half of the chopped onion and all the garlic into the tagine and add half of every spices: which means: teaspoon of cumin, teaspoon of paprika, teaspoon of ginger powder, teaspoon of curcuma, teaspoon of coriander, teaspoon of ras el hanout.
- Blend everything than brown the onions and garlic with all the spices on low heat, add a little bit of water in order for the onions to start caramelizing.
- While the onions and garlic are slowly caramelizing, thinly slice the tomatoes and add them to the tagine as well as the concentrated tomato and the 4 cloves.
- Mix the current preparation, and let it simmer 7 to 10 minutes to allow the tomato sauce and the onions to become a spicy uniform sauce.
- During those 10 minutes, put the minced meat in a bowl, add what’s left of the onion and the spices as well as the thinly chopped parsley, salt, pepper and blend everything.
- Once the meat balls are formed, add a little water (just a little, if there’s too much, the meat is going to lose some of its spicy flavors).
- Let the whole tagine simmer for 30 to 35 minutes on low heat.
- Serve while it’s warm!
The taste of these meatballs is fantastic, it’s one of those dishes that seem complicated at first, but in reality, they are really fast and easy to make.
If you tried this meatball recipe, don’t hesitate to send me a picture of your dish on my Instagram.