Meatball Tagine

This meatball tagine takes flavor-packed meatballs and stews them in a robust tomato-based sauce. This Moroccan-inspired dish is often prepared with eggs poached in the sauce (see Tip). Serve with crusty bread to soak up the spicy sauce.

a recipe photo of the Meatball Tagine
Photo: Salima's Kitchen LLC
Active Time:
30 mins
Total Time:
1 hrs 5 mins


  • 1 pound 93%-lean ground beef

  • 1 cup minced onion, divided

  • 4 tablespoons finely chopped fresh flat-leaf parsley, divided, plus more for garnish

  • 4 tablespoons finely chopped fresh cilantro, divided

  • 4 teaspoons ras el hanout, divided

  • ½ teaspoon salt, divided

  • 1 tablespoon extra-virgin olive oil

  • 3 cloves garlic, minced

  • 1 (28 ounce) can no-salt-added crushed tomatoes

  • ½ cup roasted red peppers, diced

  • 2 bay leaves

  • ¼ cup water


  1. Combine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.

  2. Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.

  3. Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.

  4. Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.


Tagine or large skillet with lid


To add poached eggs, create small pockets in the sauce, one for each egg. Crack each egg into a ramekin before gently pouring into a pocket. Cover and simmer over low heat until the eggs are cooked to your liking.

Nutrition Facts (per serving)

195 Calories
8g Fat
10g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 195
% Daily Value *
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 18g 36%
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Vitamin A 2467IU 49%
Vitamin C 29mg 32%
Vitamin D 2IU 1%
Vitamin E 1mg 4%
Folate 12mcg 3%
Vitamin K 44mcg 37%
Sodium 344mg 15%
Calcium 19mg 1%
Iron 4mg 22%
Magnesium 20mg 5%
Potassium 673mg 14%
Zinc 4mg 36%
Vitamin B12 2mcg 83%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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