Moroccan Meatball Tagine with Lemon & Olives Recipe

In a large bowl, combine the ground beef, onion, garlic, cumin, coriander, cinnamon, paprika, cayenne pepper, parsley, cilantro, breadcrumbs, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Shape the mixture into meatballs, about 1 inch in diameter.

In a large tagine or a deep skillet, heat the olive oil over medium heat. Add the meatballs and brown them on all sides until cooked through. Remove the meatballs from the tagine and set aside.

Add the lemon slices, olives, and chicken broth to the tagine. Bring to a simmer and let it cook for 5 minutes.

Return the meatballs to the tagine, cover, and let it simmer for another 15-20 minutes, until the flavors are well combined and the sauce has thickened slightly.

Serve the Moroccan meatball tagine with lemon and olives hot, accompanied by couscous or crusty bread.