MEATBALLS TAGINE by Lamia

- 2 onion cut into pieces 

- 6-8 medium tomatoes, cored and roughly chopped

- 1 tablespoon paprika 

- 1 tablespoon cumin 

- ½ teaspoon pepper 

- 3-4 tablespoons chopped fresh flat-laa parsley and coriander 

- 2 garlic cloves, minced 

- Salt & black pepper

- ¼ cup vegetable oil 

- For the meatballs 

- 500 g ground beef 

- 1 tablespoon paprika 

- 1 teaspoon cumin 

- 3-4 tablespoons chopped fresh flat-leaf parsley and coriander 

- Salt &  black pepper

Directions:

Mix all the ingredients for the sauce together in the tagine,  cover and let simmer gently over medium heat for 15 minutes.  stirring a occasionally.  

Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls.  about 1 inch round.

After the tomatoes have simmered for about 15 minutes.  stir the sauce and add a little water if you feel it is needed.  

Place the meatballs in the sauce. 

Do not stir but just let them sit on top of the sauce.  

Lower the heat,  cover and cook for another 8-10 minutes.