Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Moroccan Meatball Tagine

This is a great alternative to Italian style meatballs or a traditional Tagine and you could cheat and buy shop bought meatballs. Just put an extra half teaspoon each of cumin and cinnamon in with the sauce.

Serves: 4

Prep: 10 minutes
Cooking: 19 minutes plus resting
Total: 35 minutes

Difficulty: easy



2 x 250g racks of Lamb, french trimmed
Bunch fresh rosemary
6 garlic cloves
Zest of a lemon
500g new potatoes
300g tender-stem broccoli

For the mint sauce:
3 tbsp white wine vinegar
3 tbsp extra virgin olive oil
25g fresh mint

For the meatballs:
500g beef mince
1 onion grated
1 egg
30g panko or breadcrumbs
1 tsp cumin
1/2 tsp cinnamon
1 tsp oregano
1/2 tsp salt and pepper

1 onion chopped
3 tsp chopped or grated ginger
2 garlic cloves crushed
1 tsp Ground Cumin
Cinnamon stick
1 tsp Ground Coriander
1 tsp Ras El Hanout
600g passata or chopped tomatoes
300g peeled and chopped Butternut Squash
75g dried cherries or apricots
2 tbsp toasted almonds
Fresh coriander leaves

Combine all the ingredients for the meatballs and form the mixture into balls about 1 inch in diameter (think golf ball!) If you have time put in a plate in the fridge to firm.

In a large pan colour the meatballs all over then set aside.

Add the onion and soften for 10 minutes before adding the garlic, ginger and dried spices. Add the squash and Passata and simmer for 10 minutes before returning the meatballs to the pan.

Simmer for 20 minutes with a lid on.

Remove the lid and add the cherries or apricots. Stir and serve sprinkled with the toasted almonds and fresh coriander.

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