Moroccan beef meatballs with spices

Name: Moroccan beef meatballs with spices - Anemona H.
Ingredients: 500 g minced beef; 1 bunch of parsley; 8 eggs (depends on how many people are at the table); 2 large cloves of garlic; 2 tablespoons paprika powder; 2 tablespoons cumin powder (Attention!! not caraway but cumin; which is entirely different); 3 onions; 5 tomatoes; 4 tablespoons olive oil; salt and pepper

Meat - Moroccan beef meatballs with spices by Anemona H. - Recipia

I have made these Moroccan beef meatballs with spices every time I've wanted a hearty and simple meal. I never managed to photograph them until I caught a quiet day in the kitchen. I still don't have a tagine, so I use a regular pot. The result is good even without the special dish, although the classic recipe would require one. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking time: 35-40 minutes Servings: 4-5 Difficulty: medium Recipe type: main dish, Moroccan meatballs with tomato sauce and eggs Ingredients 500 g ground beef 1 bunch of parsley 8 eggs (adjust according to the number of people) 2 large garlic cloves 2 tablespoons paprika powder 2 tablespoons cumin powder (not caraway, they are completely different in flavor) 3 onions 5 tomatoes 4 tablespoons olive oil salt pepper Preparation method 1. Chop the parsley finely and mix it with the ground beef, 1 tablespoon of cumin, 1 tablespoon of paprika, salt, and pepper to taste. 2. Form small meatballs from this mixture, shape them by hand, and place them on a plate. 3. Heat the olive oil in a pot. Add the meatballs to the oil and fry them on all sides until golden brown. Remove them to a plate. 4. In the same oil (add more if necessary), add the finely chopped onion and crushed garlic. Add a little water and let it cook for 5 minutes over medium heat to soften the onion. 5. Chop the tomatoes into cubes. Add the remaining cumin and paprika over the onion in the pot. Mix briefly, then add the chopped tomatoes. 6. Let the tomatoes cook for a few minutes until they soften and the sauce thickens a bit. 7. Add the fried meatballs to the sauce, letting them soak in the flavors for 4-5 minutes with the lid on. 8. Crack the eggs directly over the meatballs, being careful to keep them whole. 9. Cover the pot and let it cook for another 5 minutes until the eggs set, but the yolk remains soft. 10. Remove the pot from the heat and sprinkle chopped parsley on top. Why I make this recipe often I return to this recipe because it doesn't involve complicated techniques, and the ingredients are easy to find. It’s made with ground meat, a few spices, eggs, and tomatoes. I like that I can easily adjust the quantities and that it's a filling dish. Tips and variations Tips - Cumin gives the characteristic Moroccan flavor, do not use caraway instead. - If you don't have olive oil, you can use vegetable oil, but the flavor will be different. - Don't fry the meatballs too much; they need to simmer in the sauce. - For the eggs, leave them as hard or soft as you prefer. Substitutions - You can use ground lamb or a mix of beef and lamb, but the final taste will be richer. - Tomatoes can be replaced with canned tomatoes if fresh ones are not available, but adjust the cooking time. Variations - You can add chopped coriander along with the parsley for extra flavor. - If you want it spicier, add a bit of chili pepper or chili flakes to the sauce. - For more texture, sometimes I add a few drops of lemon juice at the end. Serving ideas - Traditionally, it is served with fresh bread to soak up the sauce. - It works well as a main dish for lunch or dinner, especially when it's cold outside. - You can serve a bowl of plain yogurt alongside. Frequently asked questions 1. Can I make the recipe without eggs? Yes, you can omit the eggs if you don't want to use them. The dish will be simpler but still tasty. 2. What if I don't have a tagine? A regular pot with a lid is sufficient. The difference in taste is not essential if you follow the steps. 3. How big should the meatballs be? I make them small, about the size of a walnut, so they cook quickly and absorb the sauce well. 4. Can I prepare the sauce in advance? Yes, you can make the sauce beforehand, but it’s better to add the meatballs and eggs at the end when you want to serve. 5. What type of meat is best? Lean beef or slightly fatty is suitable. You can also use a mix, but it shouldn’t be too fatty. Nutritional values Approximate values per serving (out of 5): Calories: 400-450 kcal Protein: 28-32 g Fat: 24-28 g Carbohydrates: 8-12 g These are just estimates, depending on the amount of oil absorbed during frying and how much bread you consume with it. Storage and reheating The dish can be stored in the refrigerator for 1-2 days, covered. When reheating, the eggs will be firmer, but the taste remains good. The sauce may separate a bit, so stir gently when heating. I do not recommend freezing, as the texture of the meatballs and eggs changes too much.

Preparation

I mixed the meat with chopped parsley, 1 tablespoon of cumin, and 1 of paprika powder, added salt and a little pepper to taste. I formed meatballs by hand and put them to fry, turning them on each side in olive oil until they were browned. I took them out on a plate and in the remaining oil (adding more oil if necessary) I added finely chopped onion and crushed garlic, added a little water and let it sauté for 5 minutes. I diced the tomatoes, then added the remaining cumin and paprika to the onion on the stove, then added the chopped tomatoes. After they boiled, I added the meatballs and let them incorporate flavors for 4-5 minutes, then covered the pot with a lid. After they had sautéed for a few minutes, I added the eggs, being careful not to break them so they would come out whole and beautiful. I let them boil for another 5 minutes with the lid on the pot until the eggs were set, and at the end, I removed the pot from the heat and sprinkled chopped parsley. Enjoy your meal!

Moroccan beef meatballs with spices

Preparation

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