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Loading...Tajine Maadnous is a beloved Tunisian herb-loaded meatball stew that gets its vivid green color and signature flavor from a generous amount of fresh parsley folded into the meatballs. The meatballs are gently browned then braised in a fragrant tomato and chickpea sauce infused with harissa and warm Tunisian spices. Serve it with crusty bread or semolina couscous to soak up every drop of the savory sauce.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 26 gFat
- 8 gSaturated Fat
- 30 gCarbs
- 8 gFiber
- 8 gSugar
- 31 gProtein
- 720 mgSodium
- 960 mgPotassium
- 140 mgCalcium
- 6 mgIron
- 36 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the parsley meatballs
- 1 lb (450 g) ground beef or lamb (or a mix)
- 2 cups fresh flat-leaf parsley, finely chopped
- 1 medium onion, finely grated and squeezed
- 3 garlic cloves, minced
- 1/2 cup plain breadcrumbs
- 1 large egg, beaten
- 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp harissa paste, 1 tsp salt, and 1/2 tsp black pepper
For the tomato-chickpea sauce
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 can (14 oz/400 g) crushed tomatoes
- 1 cup (240 ml) chicken or beef broth
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 1 to 2 tsp harissa paste, 1 tsp ras el hanout, and salt to taste
- Fresh parsley and lemon wedges, for serving
Directions
- Make the meatballs: In a large bowl, combine the ground meat, chopped parsley, grated onion, garlic, breadcrumbs, egg, cumin, coriander, harissa, salt, and pepper. Mix with your hands until evenly blended, then roll into about 20 to 24 small meatballs, roughly 1 1/2 inches in diameter.
- Heat the olive oil in a tagine, Dutch oven, or heavy wide pot over medium heat. Working in batches so as not to crowd the pan, brown the meatballs for 2 to 3 minutes, turning until golden on all sides. Transfer to a plate and repeat with the remaining meatballs.
- Pour off all but 2 tablespoons of fat from the pot. Add the sliced onion and cook over medium heat for 5 to 6 minutes until softened and lightly golden, scraping up any browned bits.
- Stir in the minced garlic and cook for 30 seconds until fragrant, then add the crushed tomatoes, broth, chickpeas, harissa, and ras el hanout. Season lightly with salt and bring to a gentle simmer.
- Nestle the browned meatballs into the sauce in a single layer. Cover and simmer on low for 30 to 35 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened slightly.
- Taste and adjust the seasoning with more harissa or salt as needed. Scatter chopped parsley over the top and serve hot directly from the tagine, with lemon wedges for squeezing and plenty of crusty bread or couscous alongside.
Cook’s Notes
- Use flat-leaf Italian parsley rather than curly parsley for the best flavor and color, and chop it finely so it distributes evenly through the meatball mixture.
- For the most authentic flavor, use a 50/50 blend of ground beef and ground lamb, and toast your whole spices and grind them fresh if you have time.
- The sauce should be thick enough to coat a spoon; if it loosens too much, remove the lid for the last 10 minutes to reduce it.
- Day-old leftovers taste even better as the parsley flavor deepens overnight, and the dish freezes well for up to 2 months.
- Serve in the traditional tagine vessel at the table for the full Tunisian presentation, and offer harissa on the side so each diner can adjust the heat.
