Beef Meatball Tajine with Lentils & Bulgur Recipe

Directions

Combine the beef, ¼ cup of the broth, cumin, paprika, mint and salt and pepper, mix well. Using a heaping tablespoon, form into meatballs about 1.5” in diameter.
In a large, deep sauté pan on medium heat, add oil and meatballs, browning on all sides for 6 minutes.
Move meatballs to side and add the onions to the pan and sauté for 3 minutes, then add the garlic and cook for another minute. Deglaze the pan, pour in the remaining broth and scrape up all the delicious, browned bits on the bottom of the pan.
Add the tomatoes, lentils and bulgur, stirring well to combine, bring to a boil. Return the meatballs to the pan with any accumulated juices. Stir and cover, reduce heat to low and simmer for 10 minutes.
Remove from heat, stir in the parsley and enjoy!

Love olives? Try adding a ½ cup of your favourite pitted olives at the same time when everything goes in to simmer. If you like a little heat, spice it up by adding ½ tsp of chili flakes with the garlic and sauté before deglazing.
Using broth in your meatball mixture will guarantee a nice moist meatball, essential when cooking with lean meats like lamb, chicken or turkey.
Swap the meat protein for whichever you prefer!
Skip the rice and opt for more nutritious, protein and fiber-rich bulgur, also has more minerals like iron too! Feel free to swap the lentils for your favourite beans, use what you have on hand.

I would make this again

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