Meatball Tagine

Prep: 2 hours | Cook: 25 minutes | Servings: 2 people

Ingredients

For meatballs

750 gms minced meat

1 tbsp garlic, paste

1 tbsp, parsley chopped

Salt and pepper to taste

For sauce

2 cups tomato puree

1 tbsp garlic chopped

1 medium onion, chopped

1 tsp celery, chopped

1 tsp chili flakes

6-7 olives

Salt and pepper to taste

½ cup stock

Parsley to garnish

Cous cous to serve

Process

  • Add all the meatball ingredients in the mixing bowl and mix well. Make small lemon size balls and keep aside.
  • Add olive oil in the tagine pot. Sauté onion, chili flakes, celery and garlic until they turn soft and light golden in colour.
  • Add tomato puree and allow to cook for 2 minutes.
  • Pour in the stock, stir well and add the prepared meatballs along with olives.
  • Cover the tagine pot and cook for another 20-25 mins.
  • Stir for a minute, then remove from the range.
  • Garnish with parsley and serve hot with cous cous.
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