Beef Meatball Tajine Recipe with Chili & Garlic

• 1kg of beef
• 3 large onions
• 4 garlic cloves
• 6 to 8 eggs
• 1kg of tomatoes & a splash of tomato paste if needed
• Green peppers (optional)
• Spices: Paprika, Chili, Cumin, powdered Ginger
• 2 bunches of parsley
• 1 bunch of cilantro
• Olive oil, salt
• 1 Chili & Garlic seasoning pencil

The meatballs:
- In a food processor, mince the beef with 2 onions, 2 garlic cloves, the parsley, and the cilantro.
- Once minced, add 1 tablespoon of paprika, 1/2 teaspoon of chili, 1 teaspoon of cumin, 1/2 teaspoon of ginger, and 1/2 teaspoon of salt.
- Knead by hand and let marinate in the fridge for 30 minutes.
- Make small meatballs by rolling them between your palms, slightly moistened with water.

You can also buy pre-seasoned ground meat from your butcher; it's then up to you to form the meatballs ;)

Cook in a tagine dish, or a round dish suitable for the stovetop. Otherwise, use a large saucepan or Dutch oven, and finish the recipe in a round serving dish or tagine.

1. In the dish of your choice, sauté 1 minced onion and 2 minced garlic cloves in 5 tablespoons of olive oil.
2. Sauté 1kg of peeled, seeded, and diced tomatoes.
3. Add 2 seeded and coarsely chopped green peppers (optional).
4. Add 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 bunch of chopped parsley.
5. Add 1/2 glass of water.
6. If needed, add a little tomato paste to thicken the sauce.
7. Let simmer for 1/2 hour.
8. Check the seasoning and adjust if necessary (add cumin, salt, or paprika).
9. Add the meatballs, which will cook over low heat for 15 minutes uncovered.
10. Distribute the meatballs evenly in a tagine dish or a round stovetop-safe dish.
11. Crack 6 to 8 eggs one by one and arrange them around the edges of the dish. They will cook in a few minutes.
12. Serve the dish and add a few shavings of Chili & Garlic Seasoning Pencil to your taste.

Enjoy!