Ingredients for Meatball Rice Tagine
- Lean Ground Beef
- Paprika
- Cumin
- Ras El Hanout Spice Mix
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Onion
- Olive Oil
- Garlic Cloves
- Fresh Parsley
- 2 1/2 cups water
- Beef Bouillon Cube
- Cayenne Pepper
- 1 cup uncooked long-grain rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Meatball Rice Tagine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Meatball Rice Tagine
- Finely grate 1/2 large onion (about 1/2 cup). Set aside 1/4 cup for the meatballs and reserve the rest for the tagine.
- In a bowl, combine 1 pound ground beef or lamb, 1/4 cup grated onion, 1/2 cup breadcrumbs, 1 large egg, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Gently mix until just combined. Roll into 1-inch meatballs.
- Heat 2 tablespoons olive oil in a tagine or large oven-safe pot over medium-low heat.
- Add the remaining 1/4 cup grated onion, 2 cloves minced garlic, and 1/4 cup chopped fresh parsley to the pot. Cook for 5 minutes, or until softened.
- Add the meatballs to the pot and brown on all sides, about 5-7 minutes.
- Pour in 2 cups of water, add 1 beef bouillon cube (or 1 teaspoon bouillon powder), and 2 tablespoons of your prepared spice mix (recipe #262189).
- Bring to a simmer, then cover with the lid and cook over low heat for 45 minutes.
- Uncover, stir, and add another 1/2 cup of water if the sauce is too thick.
- Recover and continue to cook for 30 minutes, or until the meatballs are cooked through and the sauce has thickened.
- Remove from the heat and stir in 1 cup of uncooked long-grain rice.
- Cover again with the lid and let sit for 10 minutes, or until the rice is cooked through and has absorbed the liquid.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
8g
Fat
28g
Carbs
15g
