1. Grated 1/2 large onion to be used in both the meatballs & tagine. 2. Mix the ingredients for the meatballs then form into 1 inch balls. 3. Heat the oil in a tagine over medium-low heat. Add the onion, garlic, & parsley then cook for 5 minutes. Add the meatballs & brown on all sides, around 5-7 minutes. 4. Pour in the water, add the bouillon & all the spices. Cover with the lid & cook over low heat for 45 minutes. 5. Uncover, stir & add another 1/2 cup water if needed. Recover & continue to cook for 30 minutes. 6. Remove from the heat & stir in the instant rice. Cover again with the lid & let sit for 10 minutes. (All the liquid will not be absorbed). ---------------------------------------------------------------------------
Nutrition
Ingredients
