serves 4 

      MOROCCAN   MEATBALL TAGINE

Great for a weekend brunch or those times when we want to make something different for our loved ones 

INGREDIENTS 

INSTRUCTIONS

1. MAKE THE MISE EN PLACE FOR THE SAUCE BASE AND FOR THE MEATBALLS . 

 

2. MIX ALL THE MEAT INGREDIENTS TOGETHER UNTIL THE MIX IS UNIFORM . 

 

3. FORM INTO MEATBALLS THE SIZE OF A BIG GRAPE  AND SET ASIDE. 

 

4. NOW WE START WITH THE SAUCE BASE. IN A TAGINE OR A DEEP SKILLET PAN START SAUTEING THE ONIONS AND GARLIC UNTIL TRANSLUCENT. 

 

5. ADD BOTH OF THE TOMATOES 

 

6. ADD  HALF THE MIX OF THE PARSLEY AND RECAO . 

 

7. ADD THE SPICES . COVER AND LET SIMMER FOR FIVE MIN.

 

8. ADD THE MEATBALLS, COVER AND SIMMER FOR FIVE MIN. THEN TURN THE MEATBALLS . 

 

9. NOW WITH A SPOON MAKE 4 WELLS AND START PLACING THE EGGS.

 

10 . COVER AND SIMMER FOR FIVE MIN. UNTIL THE EGGS ARE COOKED, BUT STILL WITH A RUNNY YOLK. 

 

11. ADD THE REMAINING PARSLEY AND RECAO. 

 

12. ENJOY WITH YOUR BREAD OF PREFERENCE. LIKE THE  GOOD PUERTORRICAN I AM , I AM EATING IT WITH PAN SOBAO ;) . GOES WELL WITH 

SAUCE BASE :

2                            TOMATOES 

1/2 CAN              DICED TOMATOES 

2   CLOVES       GARLIC MINCED

1 TSP.                    SALT 

1/2 TSP.                CUMIN 

1/4 TSP.                RED PEPPER 

1 TBLSP.               PAPRIKA 

1/4 CUP               GREEN ONIONS

1/4 CUP               RED ONION

1/4 CUP               PARSELY 

1/4 CUP               RECAO OR CILANTRO 

MEATBALL :

1 POUND             GROUND BEEF 

1 TBLSP.                 

1/4 CUP                GREEN ONIONS 

1/4 CUP                RED ONION

1 TSP.                     SALT

1 TSP.                     PAPRIKA 

1/4 TSP.                 RED PEPPER

1/2 TSP.                 HARISSA SEASONING 

1/2 TSP.                 CUMIN