Meatball Tagine With Herbs and Lemon
80 mins (prep 30, cooking 50)
15 ingredients
4 servings
This delightful recipe comes from "Cooking Moroccan" by Tess Mallos. The meatballs do not need to be browned, which simplifies the prep. A tagine is an clay vessel, however, you do not need one to prepare this dish.

Categories:  lamb~sheep , ground-beef , african , beef , <-4-hours , low-carb , low-sodium , low-in... , moroccan , time-to-make , easy , main-dish , meat ,
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Serving Size (134.47 g)
Servings 4
Amount per Serving
Calories 88.02 Calories from Fat 56.61
% Daily Value *
Total Fat 6.29g 38.68%
Saturated Fat 0.91g 18.12%
Trans Fat 0.0g %
Cholesterol 2.7mg 3.6%
Sodium 141.63mg 23.6%
Total Carbohydrate 5.66g 7.54%
Dietary Fiber 0.97 g 15.46%
Sugars 1.95 g %
Protein 3.05g 24.38%
Vitamin A 2155.44IU% Vitamin C 33.98mg%
Calcium 35.3mg% Iron 1.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground beef, ground cumin, fresh ground black pepper, ground turmeric, ground cumin, fresh cilantro