Meatball Tagine
This weeknight-friendly take on Moroccan tagine taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you’ll want to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin.
Ingredients · Servings 4
- 1 large egg, beaten to blend
- 5 garlic cloves
- 1 finely grated
- 4 thinly sliced
- 1 lb. ground lamb
- 1 cup panko
- ½ tsp. smoked paprika
- ¼ tsp. ground cinnamon
- 5 Tbsp. extra-virgin olive oil, divided
- 2 tsp. cumin, divided
- 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
- 1 large onion, coarsely chopped
- ½ cup pitted green olives
- ¼ cup coarsely chopped pitted Medjool dates or dried apricots
- ⅓ cup mild harissa paste
- Freshly ground pepper
- 2 Tbsp. red wine vinegar
- Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)
Method · 45 min
- Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
- Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
- Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 minutes. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.
- Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
- Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.