John Myers
Meatball Tajine
The perfect meatball tajine recipe with a picture and simple step-by-step instructions.
- 1 Tajine ( Hier: Von einer Marokkoreise mitgebracht ! )
- 400 g Ground beef
- 1 Brötchen von gestern
- 100 g Ricotta
- 20 g / Here: TK own production! Basil
- 0,5 tsp / Typical Moroccan spice Ras tbsp HANOUT
- 0,5 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 tbsp Peanut oil
- 100 g 1 Zwiebel
- 1 Knoblauchzehe
- 1 rote Chilischote
- 400 g 1 Dose Tomaten fein gehackt
- 3 piece Eggs
- 3 big pinches Coarse sea salt from the mill
- 1 Stängel Petersilie zum Garnieren
- 1 Baguette
- Water the tagine in good time. Soak yesterday’s rolls in water and squeeze them out well. Cut the basil into small pieces. All ingredients (400 g minced beef, 1 squeezed out roll, 100 g ricotta, 20 g basil cut, ½ teaspoon RAS tbsp HANOUT, ½ teaspoon sweet paprika, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill ) in a bowl and mix / knead well. Shape small meatballs (here 36 pieces) with moistened hands and fry them in a pan with peanut oil (3 tablespoons) on all sides until golden-brown and remove. Peel and dice the onion. Peel and finely dice the garlic clove. Clean / core, wash, cut in half lengthways and cut into fine strips. Put everything (onion cubes, garlic clove cubes and chilli pepper strips) in the frying pan from the meatballs and sauté / stir fry. Fill the tagine with the tomatoes, finely chopped, spread the fried onion cubes, garlic clove cubes and chilli strips over it and place the meatballs on top. Preheat the oven to 175 ° C and cook the tagine closed in it for about 30 minutes. In the last 10 minutes, break the eggs (3 pieces) and distribute them on the meatballs. Season the tagine with coarse sea salt from the mill (3 big pinches), garnish with parsley and serve with a baguette.
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