Meatball Tomato Tagine with Rice

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 10 gfresh cilantro (coriander), chopped
• 1onion, finely chopped
• 1 tspcumin
• 150 gcanned diced tomatoes
• 1 tsppaprika
• 150 gbeef mince

Method

1. Rinse the white rice and steam it until fluffy in a small pot. Keep warm.
2. In a bowl, knead the beef mince with half the chopped onion, half the cilantro, half the spices, salt, and pepper. Shape the mixture into small, tight meatballs.
3. Heat the olive oil in a wide pan or tagine. Sauté the remaining finely chopped onion until soft.
4. Pour in the canned diced tomatoes, adding the remaining cumin, paprika, and a pinch of salt. Bring to a simmer.
5. Drop the raw meatballs gently into the bubbling tomato sauce.
6. Cover the pan and simmer slowly until the meatballs are cooked through and the tomato sauce has reduced to a thick glaze that coats the meat.
7. Serve the meatballs and the rich, red sauce spooned over the steamed white rice, garnished with the remaining cilantro.