Moroccan Meatball Tagine with Eggs
An easy version of a rich Moroccan Meatball Tagine using our Ainsley Tagine Flavour Bomb. Traditionally eggs are added to the mini meatball sauce for a delicious shakshuka style dish, but you can serve without if you prefer (try serving with our Moroccan Medley Couscous). If you like things spicy feel free to add some cayenne pepper or chilli flakes.
Method
Place the lamb mince, grated onion, parsley, cumin and 2 tsp of the Ainsley Flavour Bomb in a bowl. Season with a good pinch of salt and pepper. Mix well with your hands until well combined. Use your hands to roll into small (2.5cm) meatballs – you should get approx. 24-26.
Place a large wide sauté pan or deep-sided frying pan over a medium high heat and add the oil. Fry the meatballs on all sides until lightly browned. Remove from the pan and set aside.
Add the chopped onion and pepper and cook for 4-6 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the remaining Flavour Bomb.
Add the tinned tomatoes and 50ml of water. Bring to the boil and then reduce the heat, cover and gently simmer for 10 minutes.
Season and drizzle in some honey (if using) to taste then return the meatballs to the pan. Cover and gently simmer for 8 minutes, turning the meatballs in the sauce halfway through. Make 4 wells in the sauce and crack in the eggs. Cover and cook until the eggs are done to your liking.
Scatter with coriander or parsley and serve with warmed flatbreads.
Tip: delicious with some crumbled feta on top.
Ingredients
- For the Meatballs
- 450g lamb (or beef) mince
- ½ onion, grated
- 1 tbsp finely chopped parsley
- ½ tsp ground cumin
- salt & freshly ground black pepper
- 1 tbsp light olive oil
- For the Tagine
- ½ onion, diced
- 1 red or green pepper, deseeded, diced
- 2-4 cloves of garlic, minced
- 1 x Ainsley Moroccan Tagine Flavour Bomb
- 1 x 400g tin of chopped tomatoes
- honey, for drizzling
- 4 eggs
- handful of coriander or parsley, chopped