Make the meatballs:
In a large bowl, mix the ground meat with the grated onion, garlic, spices, parsley and cilantro. Form into small, walnut-sized balls and set aside.
Make the sauce:
Heat the olive oil in a tagine or large skillet. Sauté the onion and garlic until softened. Add the grated tomatoes, spices (paprika, cumin, turmeric), salt and pepper. Simmer over low heat for 10 minutes.
Add the meatballs:
Arrange the meatballs in the sauce. Cover and simmer over low heat for 20-25 minutes, stirring gently from time to time.
Add eggs (optional):
If you want eggs, crack them directly into the sauce during the last 5 minutes of cooking. Cover and cook until the eggs are set.
Serve:
Garnish with fresh parsley and coriander before serving. Accompany with Moroccan bread or semolina.
Tip:
For even more flavor, add a little harissa to the sauce for a spicy touch.
Old-fashioned CUSTARD PIE
Salmon Cakes (with Canned Salmon)
I assure you, the sauce is the secret weapon in this recipe
Delicious Fried Eggplant with Fresh Tomatoes and Red Onions
DILL PICKLE SALTINES: A Tangy Twist on a Classic Snack
Layer Potatoes and Meatballs – DON’T LOSE THIS
Create a DIY Rotating Irrigation System with Plastic Bottles for Just 10 Cents
Decadent 3-Layer Cookies and White Cream Cake: The Ultimate Indulgence
How Jamie Lee Curtis’ Child, Ruby, Would Look Today If She Had Never Undergone Gender Transitioning:
