I am not lying when I say that I think this might be one of my favorite dishes I’ve ever made! Not only is it packed with protein and fiber, and moderate on calories, it is beyond delicious! Meaty, saucy, a little smokey, a little sweet… Oh my goodness!
I was inspired by a recipe for Meatball Tagine in the October 2025 issue of Bon Appetit, but when I loaded the recipe as written into my tracker, it did not hit the nutrition goals I am looking for in a typical meal. Trust me, there is nothing that you will miss in my version! Thank you for the inspo, Bon Appetit, but hmmmmm, I actually think mine might be better.
Makes 3 servings: 34g Protein, 8g Fiber, 583 per serving (5 meatballs and sauce with 130g roasted sweet potato)
1 serving of meatballs and sauce only: 31g Protein, 4g Fiber, 466 Calories
Tagine Style Moroccan Meatballs with Roasted Sweet Potato!
Description
A deliciously spiced meal that is wonderful for dinner and awesome for a perfect lunch tomorrow too!
Ingredients
Instructions
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In a small bowl, combine the spice mixture for the meatballs: 1 tsp smoked paprika, ½ tsp cinnamon, and 1 tsp cumin.
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In a separate small bowl, combine the spice mixture for the sauce: 1 tsp smoked paprika, 2 tsp cumin, 1 tsp coriander powder, and ½ tsp caraway seeds.
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In a large bowl, combine the beef with half of the chopped garlic, the spice mixture, 1 tsp salt and ½ tsp pepper, then form the mixture into 15 meatballs.
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Brown the meatballs in 1 tbsp of olive oil, then remove from the pan and pour out most of the rendered fat.
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In the same pan over medium heat, add the onion, the rest of the garlic, a pinch of salt and pepper, then cook until slightly softened (about 3 minutes).
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Add the roasted red pepper, chipotle chiles, tomato paste, and the spice mixture for the sauce, and cook for a couple of minutes to combine the flavors.
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Add the dates and the olives, stir in 1 cup of water, then stir in the spinach and cook until the spinach is slightly wilted (about 1 minute).
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Return the meatballs to the pan, with all of the accumulated juices.
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Gently toss the meatballs in the sauce, then reduce the heat to low, cover and cook for about 5 minutes until the meatballs are cooked through.
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To finish, stir in the red wine vinegar, then serve with some roasted sweet potato, and enjoy!
For the roasted sweet potato:
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Drizzle the cut side of the sweet potato halves with 1 tbsp of olive oil, season with salt and pepper, then place face down on a parchment-lined baking sheet, and roast at 375 degrees until softened (about 35 minutes).
