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The Weird Chick

Meatball Tagine

August 6th,2015

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Meatball Tagine

I like to try foods from all over the world, as I am sure I have said many times before (I have a habit of repeating myself incessantly, according to my husband). Does that make me a foodie/hipster/foodster? Well, if it does, oh well. I’ll live with it. My favourite cuisines are pretty much whichever ones use a lot of cumin and garlic. Which, luckily for me, opens up a lot of options! Mexican, Indian, Arabic, African, and I’m sure more, all of which I loooove. Too much!

My “brother and sister” (our mom likes to buy things for us to give as gifts to each other — actually, she just likes to buy things) bought me this cool clay pot, called a tagine I believe, as a wedding gift last year, and I’ve only used it a couple of times. My family is Portuguese, and traditionally, Portuguese people use a lot of clay cookware and dishes, so I have always wanted to try clay pot cooking. My grandma has a bunch of clay pots, but I have yet to use them. I would like this thing even if I didn’t want to try clay pot cooking. I mean, look at it: it’s so pretty to have on display on a shelf. So yeah, most of the time, this tagine is purely decorative. But occasionally, I break it out and use it.

One downside to clay cookware is, if you use it to cook something strongly flavoured, that flavour can linger and sneak onto anything else you cook in it. I only use it to make pretty much the same thing each time, so this isn’t a problem for me. If you want to get more use out of clay pots, stick to blander recipes, or have multiple ones for different purposes (I want to do this eventually). You can also make this in a regular large pot, or in a crock pot. It requires a bit of time to make the meatballs (I think this took, from taking my ingredients out of the fridge to sitting my butt down and letting it simmer, about an hour), and a bit of time to cook (it simmers for about an hour and a half in a tagine or a pot, or six-eight hours on low, three or four on high in a crock pot would probably be good), but it isn’t particularly difficult. Just a bit of prep work. Dicing, slicing, mixing and rolling.

I made this for my husband and I, and we have enough leftovers to last us a couple of days, maybe longer, so it’s a good-sized batch. This is sliiightly adapted from the recipe that actually came with my tagine; I have used the recipe before as more of a guide, and it turned out great, but this time I wanted to see how good the actual recipe is. For example, the recipe sheet specifies to roll the meatballs in an eggwash and flour, and fry them. Did it this time, but last time I just threw the meatballs straight from the mixing bowl to the tagine, and it was just as good. I won’t actually be doing the egg/flour thing again, since it’s just not worth the effort for me.

This tagine has warmly spiced beef meatballs, softly stewed zucchinis, and chickpeas covered in an oniony tomato sauce. It’s so good!

Meatball Tagine
Meatball Tagine

Serve over couscous or rice. Enjoy!


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