Chef Serge: Moroccan Meatball Tagine


Chef Serge in the studio today cooking up a delicious Mediterranean meal!

For the Meatballs:

1 lbs. Ground Beef

1 Tbsp. Harissa Pasta

1/4 cup Onion, chopped

½ tsp. Salt 1 tsp. Ground Cumin

1 tsp. Ground Cinnamon

2 tsp. Cilantro, chopped

1 Tbls. Breadcrumbs

For the Sauce:

6 fresh tomatoes, diced

2 Tbsp. Harissa Paste

1 Yellow Onion, chopped

2 Tbsp. Olive Oil

3 Garlic Cloves, minced

2 tsp. Cumin Powder

2 tsp. Smoked Paprika

¼ cup Cilantro, chopped

1 tsp. Kosher Salt

1 tsp. Fresh Mint, chopped

1 15 oz. Can of Chickpeas (a/k/a Garbanzo Beans)

½ lbs. Fresh Green Beans

½ lbs. Yellow Squash, cubed


In a large bowl, with your clean hands, mix the meatball ingredients and make 16 equal size meatballs.

In a dutch oven over medium-high, heat 2 tablespoons of oil.

Add the meatballs and brown them on all sides. Remove to a plate. Add the chopped onion to the pan and cook until translucent, 5 minutes.

Add the garlic and cook further for about 30 seconds or just until fragrant. Add the fresh tomatoes, Harissa Paste, salt, spices and fresh herbs.

Add the meatballs back to the pan simmer over low heat covered for about 10 minutes.

Add chickpeas, green beans and squash and simmer for another 25 minutes, or until vegetables are cooked through.

As always you can book Chef Serge or see his recipes on his website! 

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