Moroccan meatball tagine

We all love meatballs but we’ve had more than enough pasta recently so thought I’d transform them into a tagine and dish up with couscous. My boys aren’t massive fans of lamb mince and I’m not particularly keen on the amount of fat in it, so I’ve replaced the lamb with lean pork mince. It works so well but doesn’t need as long to cook, which is fantastic for a weeknight meal. I’ve gone easy on the spicing too, as the boys don’t like anything too spicy, so it is lovely and subtle, but feel free to up the spice level according to your taste. We all loved it, hope you do too, Mrs H x

Serves 4, 10 smartpoints with couscous

Ingredients

For the meatballs

400g lean pork mince

Half a red onion, finely chopped

2 cloves garlic, finely chopped

1 heaped tsp cumin

1 heaped teaspoon ground coriander

1 heaped teaspoon sweet smoked paprika

Handful chopped coriander

Handful chopped parsley

1 egg

Salt and pepper


For the tagine sauce

Carton of passata

100ml water

1 orange pepper, sliced

Half a red onion, finely chopped

2 garlic cloves, finely chopped

1 tsp cumin

1 tsp  sweet smoked paprika

1 tsp Ground sumac

1 heaped teaspoon Harissa

1 tbsp honey

1 tbsp pomegranate molasses

1 tin chickpeas, drained

Half a bag of spinach

Handful of chopped coriander

Handful chopped parsley

Method

Heat oven to 200oC/180oC fan.

Put all meatball ingredients in a bowl and mix well. Shape into small meatballs and pop on a baking tray lined with foil and bake for 10 mins until just coloured.


For the tagine sauce, spray a ovenproof pan and add the garlic and onions and saute for a few minutes. Add the spices and harrisa and cook for a minute. Add the passata, water, honey, molasses, chickpeas, pepper and season. Simmer for 10 minutes.

Transfer the meatballs to the tagine sauce and mix through. Pop it in the oven for 10 minutes. Prior to serving, add the spinach and stir through till wilted. Sprinkle over the parsley and coriander and serve with couscous and a little natural yogurt.



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