Moroccan meatball tagine from Milk Street: The World in a Skillet (page 9) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of ground cumin, coriander, and cinnamon for ras el hanout.

  • averythingcooks on March 06, 2025

    A 1/2 recipe = 8 x 40 g meatballs & I oven roasted them to just under before finishing in the sauce. As always, Thai basil replaced the cilantro & I cooked the sauce itself for a longer period of time to thicken it before adding the meatballs. BUT olives aren't a house favourite so I used some (Moroccan!) harissa & added a splash from a pickled onion jar to maybe mimic the "briny" flavour from the olives. We ate this with spears of toasted garlic buns & appreciated the flavour of the very good ras el hanout that I order from Calgary.

  • SpatulaCity on February 28, 2025

    Yummy! I cooked the dish for longer than called for to thicken the sauce a bit. Loved the spicy, herby and briny flavor here. Served over saffron cous cous.

  • shelbstirr on January 18, 2025

    This is one of my favorite things I’ve made lately. I was able to make my own ras el hanout from my spice collection. Might seem like a ton of herb to add, stems and all, but I followed the directions and loved it.

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