Moroccan beef meatball tagine from Bon Appétit Magazine, January 2010 (page 63) by Jeanne Thiel Kelley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Couscous with fresh cilantro and lemon juice

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

  • mfto on February 14, 2012

    I made this in my tagine on the stovetop. My DH and I really enjoyed it. Very, very flavorful. I subbed prunes for raisins because I prefer them in cooked dishes. They add just the right amount of sweetness. I also used homemade chicken stock rather than beef. I felt the beef along with the meatballs would overwhelm the other flavors. The amount of cayenne in the meatballs is very spicy so be aware if you decide to try the dish. It was just right for us but others may want more or less heat. I served it with couscous and slices of mango as a side. I forgot to serve with lemon slices but they would be a welcome addition, I think.

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