Recipe courtesy of Rachael Ray
Episode: Stew on This
Moroccan Meatballs with Eggs
Total:
2 hr
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
2 hr
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Spice Blend:
Meatballs and Eggs:

Directions

To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.

Preheat the oven to 350 degrees F.

Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.

In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.

Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.

To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

Cook's Note

1 egg only is required for meatballs; the 4 additional eggs are to poach in sauce before serving which is optional. This dish was my husband John's favorite by far on our trip to Morocco. He ate 34 mini meatballs in one tagine the first night he ordered it. You may omit the eggs but it is traditionally served with the eggs soft poached for mixing in as you eat. John added couscous to his, or flat bread is also a fine accompaniment, but the dish can easily stand-alone and it is a stand out. Ras el Hanout means head of the shop and is a spice mix that can be found on-line and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup then I can keep on hand for several recipes before I need to make more. This dish is great as-is or serve with whole wheat couscous, prepared to package directions, or flatbread warmed then brushed with melted butter.

IDEAS YOU'LL LOVE

Excellent Meatballs

Recipe courtesy of Anne Burrell

Roasted Italian Meatballs

Recipe courtesy of Ina Garten

Moroccan Lamb Tagine

Recipe courtesy of Ina Garten

Swedish Meatballs

Recipe courtesy of Ree Drummond

Sweet and Sour Meatballs

Recipe courtesy of Ree Drummond

Baked Ziti with Meatballs

Recipe courtesy of Giada De Laurentiis

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

Moroccan Chicken Tajine

Recipe courtesy of Gail Arnold

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking