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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.
Prep: 15 mins
Cook: 1 hour 10 mins
Serves 4-5
Low Fat
Excellent source of iron
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IngredientsMeatballs
Tagine
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Method |
Nutrition Information Per Serving
Serving size: 455g| Energy kJ (kcal) | 1737 (415) |
| Protein (g) | 33.3 |
| Fat (g) | 11.5 |
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Saturated (g)
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4.3 |
| Carbohydrate (g) | 41.5 |
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Sugars (g)
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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 |
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Serves: 4-5
Prep:
30 mins
Cook:
10 mins
Suitable Cuts: Beef or lamb mince
Comments & Reviews
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There are: 1 reviews, with an average rating of out of 5
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A delicious meal and very simple to prepare. I feel the dried pears are optional and I have used a squirt of coriander paste in the meatballs instead of the 2 tbsps of fresh coriander and it still tastes delicious.
Posted by Karen 2016-04-12 13:47:01
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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.