Description
A flavorful and hearty Spicy Meatball Tagine paired with fragrant bulgur wheat and chickpeas, featuring warming spices and a touch of heat. This North African-inspired dish combines tender meatballs simmered in a spiced tomato sauce with lemon zest and olives, served alongside a wholesome bulgur and chickpea pilaf.
Ingredients
Scale
Meatballs
- 2 onions (1 quartered, 1 halved and sliced)
- 2 tbsp tomato purée
- 2 garlic cloves
- 1 egg
- 1 tbsp chilli powder
- 500g pack extra-lean beef mince
- 2 tsp rapeseed oil
Tagine Sauce & Vegetables
- 4 large carrots, cut into batons
- 1 tsp ground cumin
- 2 tsp ground coriander
- 400g can chopped tomatoes
- 1 lemon, zest removed with a potato peeler, then chopped
- 12 Kalamata olives, chopped
- 1 tbsp vegetable bouillon powder
- Fresh coriander, chopped (about a small bunch)
Bulgur & Chickpeas
- 200g bulgur wheat
- 400g can chickpeas
- 2 tsp vegetable bouillon powder
- 2 tsp ground coriander
Instructions
- Prepare the meatball mixture: Using a food processor, finely chop the quartered onion. Add the minced beef, 1 tbsp tomato purée, garlic cloves, egg, and chilli powder to the processor and blitz until you obtain a smoothish paste. Divide the mixture into 26 even-sized pieces and roll each into a ball.
- Brown the meatballs: Heat 2 tsp rapeseed oil in a large frying pan over medium heat. Cook the meatballs for 5-10 minutes, turning occasionally, until they are lightly browned on all sides. Remove the meatballs from the pan and set aside on a plate.
- Cook the vegetables and sauce: In the same pan with the remaining pan juices, add the sliced onion and carrot batons. Stir fry briefly until they soften slightly. Add the ground cumin and 2 tsp ground coriander, stirring well to coat the vegetables.
- Add liquids and simmer: Pour in the chopped tomatoes along with 1½ cans of water. Stir in the chopped lemon zest, remaining 1 tbsp tomato purée, chopped Kalamata olives, and 1 tbsp vegetable bouillon powder. Return the browned meatballs to the pan, cover, and cook for 15 minutes, or until the carrots are just tender.
- Finish the tagine: Stir in the freshly chopped coriander just before serving to infuse the dish with fresh herb flavors.
- Cook the bulgur and chickpeas: While the tagine simmers, place the bulgur wheat and canned chickpeas along with the liquid from the chickpeas into a separate pan. Add 2 cans of water, 2 tsp vegetable bouillon powder, and 2 tsp ground coriander. Cover and cook for 10 minutes over medium heat until the bulgur is tender and the liquid has been absorbed.
- Serve: Dish half of the bulgur and chickpea mixture onto plates and top with half of the spicy meatball tagine. Reserve the remaining portions for another meal if desired.
Notes
- Extra-lean beef mince is used to keep the dish light, but you can substitute with lamb or mixed mince for richer flavor.
- Adjust the amount of chilli powder to control the spice level.
- Using fresh coriander at the end brightens the dish significantly.
- This recipe serves well as leftovers, and flavors often deepen after resting overnight.
- To keep the bulgur fluffy, avoid lifting the lid during cooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: North African
Keywords: spicy meatball tagine, bulgur wheat, chickpeas, North African recipe, healthy meatballs, easy tagine, quick dinner, beef mince, spiced tomato sauce
