Tagine Recipe with Pork & Beef Meatballs

Introduce kids to the flavours of Morocco, with this aromatic Tagine Recipe with Pork & Beef Meatballs. Serve with a helping of couscous or rice.

For another aromatic Moroccan favourite, next you have to try Annabel’s Minty Lamb Koftas

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For the Meatballs
125 g pork mince
125 g beef mince
30 g fresh breadcrumbs
15 g parmesan grated
1/2 tsp chopped coriander
1 egg yolk
Tagine Sauce
1 tbsp oil
1 small onion, finely chopped
150 g (5 1/2 oz) butternut squash, coarsely grated
1/2 tsp fresh ginger, grated
1/2 tsp garam masala
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 x 400 g (14 oz) can chopped tomatoes
250 ml (9 fl oz) chicken stock
1 tsp sundried tomato puree
1 tsp honey


  1. First make the tagine sauce. Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger.
  2. Add the spices and fry for one minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
  3. Blend using a hand blender until smooth. Pour back into the saucepan.
  4. To make the meatballs, put all of the ingredients into a bowl. Season and mix together. Shape into 20 balls.
  5. Bring the sauce up to the boil, then drop the meatballs into the sauce in a single layer. Cover and simmer for 15 minutes.
  6. Meanwhile cook the pasta or rice according the packet instructions and drain.
  7. Serve the meatballs with the pasta or rice.

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