Meatball & Rice Tagine

• 12-34 lb lean ground beef
• 12 teaspoon paprika
• 12 teaspoon cumin
• 12 teaspoon ras el hanout spice mix
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 large onion, grated
• 1 tablespoon olive oil
• 14 large onion, grated
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, finely chopped
• 2 cups water
• 1 large beef bouillon cube
• 12 teaspoon ras el hanout spice mix
• 14 teaspoon cumin
• 14 teaspoon paprika
• 14 teaspoon salt
• 1 -2 dash cayenne pepper
• 1 cup instant rice, uncooked

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.
4. Add the onion, garlic, & parsley then cook for 5 minutes.
5. Add the meatballs & brown on all sides, around 5-7 minutes.
6. Pour in the water, add the bouillon & all the spices.
7. Cover with the lid & cook over low heat for 45 minutes.
8. Uncover, stir & add another 1/2 cup water if needed.
9. Recover & continue to cook for 30 minutes.
10. Remove from the heat & stir in the instant rice.
11. Cover again with the lid & let sit for 10 minutes.
12. (All the liquid will not be absorbed).

lean ground beef, paprika, cumin, hanout spice mix, salt, black pepper, onion, olive oil, onion, garlic, fresh parsley, water, beef bouillon cube, hanout spice mix, cumin, paprika, salt, cayenne pepper, instant rice

Taken from www.food.com/recipe/meatball-rice-tagine-333265 (may not work)