Sweet Hot Tagine of Beef Meatballs with Pears and Green Olives
Elevated meatball recipe made to impress
4 - 5
Serves
15 mins
Prep Time
1 hr 10 mins
Cook Time
Recipe author
Allyson Gofton
A tasty recipe which can either be simmered gently or cooked in a casserole dish in the oven.
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High Iron
Ingredients
Meatballs
500g Quality Mark beef mince
1/2 cup dried pears
chopped
1 tsp ground ginger
a small handful of fresh coriander
finely chopped
1/2 cup fresh breadcrumbs
1 egg
Tagine
1 onion
finely chopped
1 garlic clove
finely chopped
4cm knob fresh ginger
grated
1 red chilli
seeds removed and chopped
1½ tsp ground cumin
cinnamon stick
3 pears
sliced
1/2 cup green olives
2 cups beef stock
Method
To make tagine
1
In a bowl combine the beef, chopped dried pears, ground ginger and coriander, breadcrumbs and egg.
2
Season with salt and pepper and mix well.
3
With wet hands, shape into around 20 ping pong sized meatballs.
4
Heat a little oil in a large frying pan, brown the meatballs all over and set aside.
5
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.
6
Add the pears, olives, beef stock and meatballs, and bring to the boil.
7
Cover and simmer gently for 30 minutes.
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8
Alternatively, cook in a casserole in a 180°C oven for about 30-40 minutes.
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9
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 infoEnergy
1737 kJ (415 kcal)
Protein
33.3g
Total Fat
11.5g
Saturated Fat
4.3g
Carbs
41.5g
Sugars
30.4g
Sodium
575mg
Iron*
6.3mg
* Percentage of recommended daily intake (Aust/NZ)
