Sweet Hot Tagine of Beef Meatballs with Pears and Green Olives
A tasty recipe which can either be simmered gently or cooked in a casserole dish in the oven.
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IngredientsMeatballs
Tagine
|
Method |
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 |
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.