๐จโ๐ณ Method
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1
Finely chop the coriander and flat-leaf parsley.
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2
In a large bowl, combine the ground meat with the chopped coriander, chopped parsley, 1 egg, breadcrumbs, ground cumin, a drizzle of olive oil, pepper, and salt.
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3
Press the garlic cloves over the mixture using a garlic press.
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4
Knead the mixture with your hands until well combined and firm. Form into a ball, cover with plastic wrap, and refrigerate for 1 hour to allow the flavors to meld.
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5
While the mixture rests, prepare the Marokkaanse tomatensaus recipe.
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6
Pour the prepared tomato sauce into a tagine and stir in the ground cinnamon.
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7
Remove the meat mixture from the refrigerator and shape it into 8-12 small balls, depending on desired size.
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8
Arrange the meatballs in the tagine on top of the tomato sauce. Cover with the tagine lid and simmer over low heat.
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9
Once the meatballs are half-cooked (about 10-15 minutes), gently crack the remaining 4 eggs into a small bowl.
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10
Carefully pour the eggs into the tagine around the meatballs.
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11
Cover the tagine again and continue cooking over low heat until the eggs are set and firm, about 8-10 minutes.
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12
Serve hot directly from the tagine.
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