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Meatball tagine recipe

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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
Gluten-free
Dairy-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)

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1670kj
399kcal 20%
Fat
15g 22%
Saturates
3g 14%
Sugars
25g 28%
Salt
1.9g 32%

of the reference intake
Carbohydrate 42.2g Protein 19g Fibre 8.7g

Method

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.