Mini boulettes tagine marocaines
Petites boulettes de bœuf épicées, mijotées dans une sauce tomate douce aux abricots secs.
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Mix the meatballs
In a bowl, use your hands to mix the beef, breadcrumbs, egg, grated onion, grated garlic, parsley, cumin and cinnamon just until combined; do not overwork or the meatballs will turn tough. There's no need to add salt, the spices give plenty of flavour.
- 400 g ground beef
- 3 tbsp breadcrumbs
- 1 small egg
- 1 small grated onion
- 1 clove grated garlic
- 1 tbsp parsley or cilantro
- 1/2 tsp cumin
- 1/4 tsp cinnamon
✅ C'est prêt quand : mixture holds together but is not sticky or overworked
Shape mini meatballs
Roll the mixture into about 20 small balls, each roughly 2 cm (3/4 inch) across, about the size of a cherry. This tiny size cooks through quickly and suits little hands and mouths.
- all meatball mixture from step 1
✅ C'est prêt quand : balls are smooth and hold their shape
Build the sauce base
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Simmer the sauce
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Cook the meatballs
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Make it fun to eat
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Store or pack
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Mix the meatballs
In a bowl, use your hands to mix the beef, breadcrumbs, egg, grated onion, grated garlic, parsley, cumin and cinnamon just until combined; do not overwork or the meatballs will turn tough. There's no need to add salt, the spices give plenty of flavour.
- 400 g ground beef
- 3 tbsp breadcrumbs
- 1 small egg
- 1 small grated onion
- 1 clove grated garlic
- 1 tbsp parsley or cilantro
- 1/2 tsp cumin
- 1/4 tsp cinnamon
✅ C'est prêt quand : mixture holds together but is not sticky or overworked
Shape mini meatballs
Roll the mixture into about 20 small balls, each roughly 2 cm (3/4 inch) across, about the size of a cherry. This tiny size cooks through quickly and suits little hands and mouths.
- all meatball mixture from step 1
✅ C'est prêt quand : balls are smooth and hold their shape
Build the sauce base
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the meatballs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make it fun to eat
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Store or pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Kefta, Morocco's spiced ground meat, is the base of countless home dishes, and simmering tiny meatballs in a tagine sauce is one of the most loved ways to serve it to children and adults alike. The gentle blend of cumin, cinnamon and ginger is kept mild for family meals, far softer than the spicing used for grilled kefta skewers.
Pairing meat with dried fruit, like the apricots here, is a hallmark of Moroccan cooking, balancing savoury and sweet in the same pot. Dishes like this one are often cooked slowly in a clay tagine over a low flame, though a regular pan works just as well at home.
⭐ Why It's Famous
It turns everyday ground beef into a soft, saucy, naturally sweet dinner that is easy for small children to eat and full of iron for growing bodies.
💡 Fun Fact
Dried apricots have long traveled North African trade routes and appear in savoury Moroccan tagines as often as in desserts, prized for the sweetness they bring to meat dishes.
Morocco
34.02°N, -5.01°W
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