- Servings: 2-3 Units
- 6 -8 medium tomatoes, cored and roughly chopped
- 1 Tablespoon paprika 1 teaspoon cumin 1/2 teaspoon cayenne pepper
- 3 -4 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced salt & freshly ground black pepper, to taste 1/4 cup vegetable oil For the meatballs 400 g ground beef 1 tablespoon paprika 1 teaspoon cumin 1/2 teaspoon cayenne pepper
- 3 – 4 tablespoons chopped fresh flat-leaf parsley
- 2 garlic cloves, minced salt & freshly ground black pepper, to taste
1 Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
2 Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
3 After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
4 Place the meatballs in the sauce.
5 Do not stir but just let them sit on top of the sauce.
6 Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
7 Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
8 If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
9 To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
Recipe attribution: www.food.com