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Turkey Meatball Tagine

Sep 14, 2016
4.6 (21)
Ingredients
(serves 8-10)
For the Meatballs
  • 1kg turkey mince
  • 1 small onion, grated
  • 1 clove garlic, minced
  • ½ inch ginger, grated
  • 1 fresh chilli, chopped
  • 1 tsp paprika
  • 1 lemon zest
  • 1 egg
  • 1 tbsp chermoula powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 5 tbsp parsley, chopped
  • ½ bunch coriander, chopped
  • Salt & pepper to taste
For the Sauce
  • 4 tomatoes diced (or 1 tin chopped tomatoes)
  • 1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1 fresh chilli, chopped
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • ½ inch ginger, grated
  • 2 cinnamon sticks
  • 1 lemon, juiced
  • 300ml chicken stock
  • Salt & pepper to taste
  • 1 chilli finely sliced to garnish
  • 2 tbsp preserved lemon, finely sliced to garnish
  • Mint, coriander & toasted flaked almond to garnish
Method: 
For the Meatballs
Mix together the turkey, onion, egg, garlic, ginger, paprika, cumin, chermoula, chilli, coriander, salt, pepper, lemon zest & herbs. Roll into small balls & fry in a pan with a little olive oil until golden. Set aside.
Crush the cumin, coriander, in a mortar & pestle. Heat a little butter & oil in a tajine & sauté the onion, garlic and ginger. Cook until onions soften, about 5 minutes. Stir in tomatoes, stock, chilli, cinnamon sticks & lemon. Add salt & pepper to taste. Simmer for about 15 minutes, until tomatoes start to break down. Gently add the meatballs and continue to simmer until the meatballs are heated through & the sauce thickens, about 15 minutes. Place in a serving dish and garnish with fresh coriander, mint leaves, toasted almonds & preserved lemon.

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