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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