Moroccan Meatball Tagine with Lemon Cilantro Rice

Moroccan Meatball Tagine with Lemon Cilantro Rice

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Ingredients

For the Meatballs

  • 1lb ground venison
  • 1lb ground wild hog (or use ground pork or ground beef, something fatty)
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • pinch black pepper
  • pinch cayenne
  • 1/3 cup parsley (chopped)
  • 2 eggs (beaten)

For the Tagine

  • 1 tablespoon olive oil
  • 2 cans diced tomatoes (14 oz cans, plus one can of water)
  • 1 onion (diced)
  • 1/2 tablespoon smoked sweet paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 Large red bell pepper (diced)
  • 14-18 olives (cut in half)

For the rice

  • 3 cups white or brown rice (cooked - it can be leftover rice)
  • zest and juice of one lemon
  • 1/2 tablespoon honey
  • 1/4 cup cilantro (chopped)

Directions

For the meatballs
Step 1
Mix all the meatball ingredients and mix well with your hands. Roll into small, bite-sized balls and set aside.
For the Tagine
Step 2
Heat a stove-safe tagine or a Dutch oven over medium-high heat. Add the oil and sauté the oven with a little salt until soft. Add the rest of the sauce ingredients except the olives. Nestle the meatballs in the sauce. Throw the olives on top. Bring to a boil, then cover and simmer for about a half an hour.
For the rice
Step 3
If you're cooking rice fresh, add the lemon zest to the water before you cook it. Once the rice is done, add the lemon juice, honey and cilantro. If using leftover rice, reheat with a little of the lemon zest, then add the lemon juice, honey, and cilantro. Mix well.
Step 4
Serve the tagine warm over the rice.
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