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Moroccan cuisine is a vibrant tapestry woven with history, culture, and a myriad of flavors. Renowned for its aromatic spices, fresh herbs, and diverse ingredients, Moroccan food showcases a culinary tradition that reflects the country's rich heritage and the influences of various regions, from the Mediterranean to Sub-Saharan Africa. Among the many celebrated dishes, the tagine holds a special place, offering a unique way to prepare and serve hearty meals that are both comforting and exotic.

Moroccan Meatballs (Meatball Tagine)

A delightful twist on a classic dish.
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Ingredients
  

1 lb ground lamb or beef (or a mix)

1/2 cup breadcrumbs

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh cilantro

2 cloves garlic, minced

1 small onion, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

1/2 tsp paprika

1/4 tsp cayenne pepper (optional for heat)

Salt and pepper, to taste

1 egg, lightly beaten

2 tablespoons olive oil (for frying)

1 can (14 oz) diced tomatoes (or 2 large fresh tomatoes, chopped)

1 cup chicken or beef broth

1 cup chopped carrots

1/2 cup dried apricots, chopped

1/4 cup slivered almonds (for garnish)

Additional fresh herbs, for garnish

Instructions
 

In a large mixing bowl, combine the ground meat, breadcrumbs, parsley, cilantro, garlic, onion, cumin, coriander, cinnamon, paprika, cayenne (if using), salt, and pepper. Add the beaten egg and mix until everything is well combined.

    Form the mixture into small meatballs, about 1 inch in diameter. You should have around 20 meatballs.

      In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 6-8 minutes, turning occasionally, until browned on all sides. Remove from the skillet and set aside.

        In the same skillet, add the diced tomatoes (with juices), chicken or beef broth, chopped carrots, and dried apricots. Stir to combine and bring to a gentle simmer.

          Return the meatballs to the skillet, making sure they are submerged in the sauce. Cover the skillet, reduce the heat to low, and simmer for about 30 minutes, allowing the flavors to meld and the meatballs to cook through.

            Once cooked, taste the sauce and adjust seasoning with salt and pepper if necessary.

              To serve, transfer the meatballs and sauce to a serving dish, sprinkle with slivered almonds and additional fresh herbs. Serve hot with couscous or crusty bread to soak up the delicious sauce.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6