Description
Get ready to create an unforgettable family meal with Tajine aux boulettes de viande et pommes de terre. This North African-inspired dish combines tender meatballs, potatoes, and olives in a rich tomato sauce seasoned with cumin, paprika, and fresh herbs. Serve it warm, with crusty bread to soak up every drop of this delicious, comforting sauce!
Ingredients
Scale
- 500 g ground beef or a blend of beef and lamb or veal
- 6 medium potatoes – peeled and cut into wedges
- 1 medium onion – white or red, finely chopped
- 2 cloves of garlic – minced or pressed
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 tablespoon paprika
- ½ teaspoon chili powder (optional, for added heat)
- 1 bunch of fresh parsley or coriander – finely chopped
- Fresh or dried mint (optional)
- Salt and freshly ground black pepper – to taste
- 1 cup (250 ml) crushed tomatoes – canned or fresh
- A handful of olives – rinsed and drained, use green or purple for variety
Instructions
Step 1: Prepare the Ingredients
- Start by chopping the onion and garlic.
- Peel the potatoes and cut them into quarters, then halve each quarter to get roughly even pieces.
- Finely chop parsley or coriander and mint if using.
Step 2: Begin with the Tomato Sauce
- Heat olive oil in a large tajine pot, Dutch oven, or deep skillet with a lid over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in garlic and cook briefly until fragrant.
- Add crushed tomatoes, half of the cumin, ginger, paprika, and chili powder, and season with salt and pepper. Add a small glass of water (about 100 ml) to loosen the sauce.
- Bring to a boil, then reduce to a simmer, cover, and cook gently for 10 minutes to let the flavors blend.
Step 3: Shape and Season the Meatballs
- In a mixing bowl, combine the ground meat with the remaining spices and half the chopped herbs.
- Season with salt to taste and mix by hand until well combined.
- Form small meatballs, about the size of a walnut, and set them aside.
Step 4: Assemble and Cook the Tajine
- Add the potato pieces and olives to the tomato sauce, stir to coat.
- Place the meatballs evenly over the potatoes, ensuring each is partially submerged in the sauce.
- Cover and simmer for 35 minutes, or until the potatoes and meatballs are fully cooked and tender.
- Check doneness by piercing the potatoes with a fork; they should be soft.
Step 5: Serve
- Sprinkle the remaining fresh herbs over the top before serving.
- Drizzle with a touch of extra olive oil, if desired, for added richness.
- Serve hot with warm, crusty bread for dipping in the sauce.
Notes
- Choose Fresh Spices: To capture authentic flavor, use fresh, high-quality spices. Ground cumin, ginger, and paprika give the dish its distinctive flavor.
- Control the Heat: For a spicy twist, add a pinch more chili powder. Omit it for a milder version.
- Use a Good Tajine Substitute: If you don’t have a traditional tajine pot, a heavy skillet or Dutch oven with a lid works well.