Moroccan Beef Meatball Tangine

By KDHarmon

Ingredients

• Meatballs:
• 1 1/2 pounds ground beef (20% fat)
• 1/3 cup coarsely grated onion
• 1/3 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped fresh cilantro
• 1 large egg, beaten to blend
• 2 garlic cloves, minced
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground ginger
• Stew:
• 1 tablespoon olive oil
• 3 1/2 cups chopped onions
• 4 garlic cloves, minced
• 2 cinnamon sticks
• 1 teaspoon turmeric
• 1/8 teaspoon saffron threads, crumbled
• 2 cups beef broth
• 1 14.5-ounce can diced tomatoes in juice
• 1/4 cup golden raisins
• 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
• 1/4 cup chopped fresh cilantro plus additional for garnish
• 1 5-ounce package baby spinach leaves
• CousCous:
• •2 tablespoons olive oil
• •2 garlic cloves, minced
• •1/2 teaspoon turmeric
• •1 2/3 cups water
• •1 teaspoon finely grated lemon peel
• •1/2 teaspoon coarse kosher salt
• •1 1/2 cups plain couscous
• •1/4 cup chopped fresh cilantro
• •2 tablespoons fresh lemon juice
• Lemon Wedges for garnish

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Meatballs :
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

Stew :
Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F.

Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper.

CousCous:
Heat oil in medium saucepan over medium-high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.
Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.


Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.

Serves 6.