Sweet Hot Tagine of Beef Meatballs with Pears and Green Olives
Elevated Meatball Recipe Made to Impress
4 - 5
1 hrs 10 mins
A tasty recipe which can either be simmered gently or cooked in a casserole dish in the oven.
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500g Quality Mark beef mince
1/2 cup dried pears
1 tsp ground ginger
a small handful of fresh coriander
1/2 cup fresh breadcrumbs
1 garlic clove
4cm knob fresh ginger
1 red chilli
seeds removed and chopped
1 1/2 tsp ground cumin
1/2 cup green olives
2 cups beef stock
To Make Tagine
In a bowl combine the beef, chopped dried pears, ground ginger and coriander and fresh coriander, breadcrumbs and egg.
Season with salt and pepper and mix well.
With wet hands, shape into 30 small meatballs.
Heat a little oil in a large frying pan, brown the meatballs all over and set aside.
Add a little extra oil to the pan and pan-fry the onion, garlic, ginger, chilli, cumin and cinnamon stick until the onions are soft but not brown.
Add the pears, olives, beef stock and meatballs, and bring to the boil.
Cover and simmer gently for 30 minutes.
Alternatively, cook in a casserole in a 180°C oven for about 30-40 minutes.
Serve with couscous or noodles and fresh coriander or parsley to garnish if wished.
Nutrition Information per Serving (455g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)