Moroccan Beef Meatball Tagine with Eggs
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 30 min
- Cost
- $19.00
- Nutrition
- 590 cal · 42g protein
- skillet
- high-protein
- comfort-food
🍳 1 pan · Picky-eater safe bet: plain bread or a bun
Moroccan Beef Meatball Tagine with Eggs is a Mediterranean weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $19 in groceries. You'll need 1 pan, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Eggs · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Box graterDon't have one? Amazon →
- Measuring cups & spoonsDon't have one? Amazon →
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Ingredients
- 1½ lb ground beef
- 1 count yellow onion
- 3 cloves garlic
- 2 tsp ground cumin
- 2 tsp sweet paprika
- ½ tsp ground cinnamon
- 1 can no-salt-added crushed tomatoes (28 oz)
- 4 count eggs
- 1 bunch fresh cilantro
- 1 count crusty bread
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Mix the beef with half the grated onion, 1 tsp cumin, 1 tsp paprika, cinnamon, half the cilantro (chopped), 1 tsp salt, and pepper. Roll into 1-inch meatballs.
- Warm the oil in a large skillet over medium heat. Cook the rest of the onion (diced) 4 minutes, then the garlic and remaining spices for 1 minute.
- Add the tomatoes and 1/2 cup water, bring to a simmer, and drop in the meatballs. Cover and cook 12 minutes, until the meatballs reach 160°F.
- Make 4 wells and crack in the eggs. Cover and cook 8-10 minutes until the whites and yolks are firm and the eggs reach 160°F.
- Top with the remaining cilantro and serve with bread for dipping.
- Picky eaters can have the plain meatballs and bread without the sauce or eggs.
- Make ahead: roll the meatballs up to 1 day ahead and keep them covered in the fridge.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 38 g
- Fiber
- 3 g
- Sugar
- 7 g
- Fat
- 28 g
- Saturated fat
- 11 g
- Sodium
- 820 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop