Sweet Hot Tagine of Beef Meatballs with Pears and Green Olives

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A tasty recipe which can either be simmered gently or cooked in a casserole dish in the oven.

Prep: 15 mins

Cook: 1 hour 10 mins

Serves 4-5

Low Fat

Excellent source of iron

Ingredients

Meatballs

500g lean Quality Mark beef mince
½ cup dried pears, finely chopped
½ - 1 teaspoon ground ginger
1 teaspoon ground coriander
2 tablespoons freshly chopped coriander
½ cup fresh white breadcrumbs
1 egg

Tagine

1 onion, peeled and finely chopped
1 teaspoon minced garlic
2-3 teaspoons minced ginger
1 large red chilli, deseeded and chopped
1½ teaspoons ground cumin
1 cinnamon stick
3 firm ripe pears, peeled and sliced into wedges
½ cup green olives
2 cups beef stock

Method

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.

Suitable Cuts
Nutrition

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 455g

Energy kJ (kcal)	1737 (415)
Protein (g)	33.3
Fat (g)	11.5
Saturated (g)	4.3
Carbohydrate (g)	41.5
Sugars (g)	30.4
Sodium (mg)	575
Iron (mg)	6.3
Zinc (mg)	6.0
Vitamin B12 (ug)	3.7
Vitamin D (ug)	N/A
Selenium (ug)	10.0