Moroccan-Spiced Lamb Meatball Tagine with Apricot & Cilantro
Prep 15 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender, aromatic lamb meatballs simmered in a warm, slightly sweet tomato-apricot sauce infused with cinnamon, cumin, and ginger. Served over fluffy couscous with fresh cilantro, a family-friendly North African adventure that feels exotic but tastes comforting!
Ingredients
- 1 1/4 lbs ground lamb, or ground beef if lamb unavailable
- 1/2 cup breadcrumbs, panko or regular
- 1 whole egg, binds meatballs
- 1/2 medium onion, finely diced, hidden veggie in meatball
- 3 cloves garlic, minced
- 1 1/2 tsp ground cumin
- 3/4 tsp ground cinnamon, warm, sweet spice
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, for browning meatballs
- 1 can (14 oz) canned diced tomatoes
- 1/2 cup dried apricots, chopped, adds natural sweetness
- 3/4 cup low-sodium chicken broth
- 1 tbsp honey, optional sweetness boost
- 1 1/2 cups couscous, uncooked
- 2 1/4 cups water for couscous
- 1 tbsp butter, for couscous
- 1/4 cup fresh cilantro, chopped, garnish
- 1/4 cup toasted almonds, sliced, optional garnish for crunch
Instructions
- 1
In a bowl, combine ground lamb, breadcrumbs, egg, diced onion, minced garlic, cumin, cinnamon, ginger, salt, and pepper. Mix gently with hands until just combined (don't overwork).
- 2
Roll mixture into 16 meatballs (about 1 1/2 inches each).
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