Name: Meatball Tagine
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1 large egg, beaten to blend; 5 garlic cloves, 1 finely grated, 4 thinly sliced; 1 lb. ground lamb; 1 cup panko; ½ tsp. smoked paprika; ¼ tsp. ground cinnamon; 5 Tbsp. extra-virgin olive oil, divided; 2 tsp. cumin, divided; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 1 large onion, coarsely chopped; ½ cup pitted green olives; ¼ cup coarsely chopped pitted Medjool dates or dried apricots; ⅓ cup mild harissa paste; Freshly ground pepper; 2 Tbsp. red wine vinegar; Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)

Lamb meatballs cooked in a harissa onions red wine vinegar brined olives and served with mint and Moroccan couscous.

Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Alexandra Massillon

This weeknight-friendly take on Moroccan tagine taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you’ll want to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead.

Recipe notes

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