Moroccan Meatball Tagine

Instructions

1. Prepare the meatball mixture
   In a large bowl, combine the ground lamb or beef with half the grated onion, half the minced garlic, 2 tablespoons each of parsley and cilantro, 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, salt, and pepper. Mix thoroughly with your hands until well combined.
2. Form the meatballs
   With wet hands, form the meat mixture into small meatballs about 1 inch (2.5 cm) in diameter. You should get approximately 24 meatballs. Place them on a plate and refrigerate for 15 minutes to firm up.
3. Prepare the sauce
   Heat 2 tablespoons of olive oil in a tagine pot or large skillet over medium heat. Add the remaining onion and garlic and sauté until soft and translucent, about 5 minutes. Add the remaining spices (cumin, coriander, cinnamon, ginger, and cayenne) and stir for 30 seconds until fragrant.
4. Simmer the sauce
   Add the diced tomatoes and tomato paste to the pot. Stir well, bring to a simmer, and cook for about 10 minutes until slightly thickened. Season with salt and pepper to taste.
5. Cook the meatballs
   Heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Brown the meatballs on all sides, about 5-6 minutes total. You may need to do this in batches. Transfer the browned meatballs to the simmering tomato sauce.
6. Simmer the tagine
   Gently nestle the meatballs into the sauce, cover the pot, reduce heat to low, and simmer for about 20 minutes until the meatballs are cooked through and the sauce has thickened.
7. Add eggs (optional)
   If using eggs, create 6 small wells in the sauce between the meatballs. Crack an egg into each well. Cover and cook for another 5-7 minutes until the egg whites are set but the yolks are still runny, or cook to your preferred doneness.
8. Serve the tagine
   Sprinkle the remaining fresh parsley and cilantro over the top. Serve hot directly from the tagine pot with crusty bread or couscous on the side to soak up the delicious sauce.