Meatball tagine recipe
Created by The Tesco Recipes team
All the delicious flavours of a Moroccan-style tagine but ready in 20 minutes! This cheat's version, using turkey meatballs, is so simple yet so tasty, with a subtle touch of sweet and spice from the hot honey. Serve with couscous, yogurt and fresh herbs for authentic finishing touches.
See method- Serves 4
- Takes 20 mins
- 399 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 tbsp olive or vegetable oil
- 2 garlic cloves, minced
- 37g pack tagine with harissa flavour kit
- 8 leftover meatballs, halved (see tip, below)
- 450g leftover roasted squash and onion (see tip, below)
- 100g dried apricots, chopped
- 60g pack green olives
- 400g tin chickpeas, drained and rinsed
- 500g carton passata
- 5g fresh mint, chopped
- 5g flat-leaf parsley leaves, chopped
- cooked couscous (optional)
- Greek-style yogurt (optional)
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Shop ingredientsEach serving contains
- Energy
- 1670kJ 399.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.9g
- Sugars
- 25g
of the Reference intake
Carbohydrate 42.2gProtein 19.0gFibre 8.7g
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- Heat the oil in a casserole dish or frying pan over a low-medium heat and fry the garlic for 1-2 mins until softened but not browning. Add the tagine spices and heat for 1 min until fragrant.
- Add the leftover meatballs, roasted vegetables, apricots and olives to the pan and stir to coat in the spices, trying not to break up the squash too much. Add the chickpeas and passata, fill the carton half-full with water, then add to the pan. Bring to the boil, then simmer over a medium heat for 15 mins, stirring occasionally, until rich and fragrant and the meatballs are piping hot.
- Stir most of the herbs through the tagine. Serve with couscous and yogurt, if you like, and scatter with the remaining herbs.
- Tip: This recipe uses leftover meatballs and veg from our Hot honey squash and meatball traybake.
- See more Tagine recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
