Meatball Tagine

Method

1. 1

   Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.

2. 2

   Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.

3. 3

   Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 minutes. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.

4. 4

   Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.

5. 5

   Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.

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