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Photo: Salima’s Kitchen LLC
Active Time:30 minsTotal Time:1 hr 5 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 5 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pound93%-lean ground beef1cupminced onion, divided4tablespoonsfinely chopped fresh flat-leaf parsley, divided, plus more for garnish4tablespoonsfinely chopped fresh cilantro, divided4teaspoonsras el hanout, divided½teaspoonsalt, divided1tablespoonextra-virgin olive oil3cloves garlic, minced1(28 ounce) canno-salt-added crushed tomatoes½cuproasted red peppers, diced2bay leaves¼cupwater
Cook Mode(Keep screen awake)
Ingredients
1pound93%-lean ground beef
1cupminced onion, divided
4tablespoonsfinely chopped fresh flat-leaf parsley, divided, plus more for garnish
4tablespoonsfinely chopped fresh cilantro, divided
4teaspoonsras el hanout, divided
½teaspoonsalt, divided
1tablespoonextra-virgin olive oil
3cloves garlic, minced
1(28 ounce) canno-salt-added crushed tomatoes
½cuproasted red peppers, diced
2bay leaves
¼cupwater
DirectionsCombine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.EquipmentTagine or large skillet with lidTipTo add poached eggs, create small pockets in the sauce, one for each egg. Crack each egg into a ramekin before gently pouring into a pocket. Cover and simmer over low heat until the eggs are cooked to your liking.Originally appeared: EatingWell.com, December 2022
Directions
Combine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.EquipmentTagine or large skillet with lidTipTo add poached eggs, create small pockets in the sauce, one for each egg. Crack each egg into a ramekin before gently pouring into a pocket. Cover and simmer over low heat until the eggs are cooked to your liking.
Combine ground beef, 1/2 cup onion, 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt in a medium bowl; mix until evenly combined. Roll the mixture into 12 meatballs, using 2 generous tablespoons each. Cover until ready to use.
Heat oil in a tagine or large skillet with a lid over medium heat. Add the remaining 1/2 cup onion; cook, stirring frequently, until translucent, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds.
Add tomatoes, roasted peppers, bay leaves, water, and the remaining 2 tablespoons each parsley and cilantro, 2 teaspoons ras el hanout and 1/4 teaspoon salt. Bring to a boil; reduce heat to low, cover and simmer until the sauce begins to thicken slightly, about 20 minutes.
Nestle the meatballs into the sauce; cover and cook, rotating the meatballs halfway for even cooking, until no longer pink, about 15 minutes. Remove the bay leaves. Sprinkle with additional parsley, if desired.
Equipment
Tagine or large skillet with lid
Tip
To add poached eggs, create small pockets in the sauce, one for each egg. Crack each egg into a ramekin before gently pouring into a pocket. Cover and simmer over low heat until the eggs are cooked to your liking.
Originally appeared: EatingWell.com, December 2022
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Nutrition Facts(per serving)195Calories8gFat10gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
