moroccan

Moroccan Meatball Tagine with Quince and Saffron Broth

Name: Moroccan Meatball Tagine with Quince and Saffron Broth
Yield: 1 serving
Cuisine: moroccan
Ingredients: 144 g ground lamb (85-90% lean); 15 g olive oil; 68 g onion, grated; 10 g parsley, chopped; 221 g quince, peeled and wedged; 0.04 g saffron threads; 1 g ground cinnamon; 2 g salt; 0.85 g black pepper

This simmered dish pairs quince, peeled and wedged with saffron threads, ground lamb and onion, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

34 g Carbohydrates

45 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

144g ground lamb (85-90% lean) 367 kcal
15g olive oil 133 kcal
68g onion, grated 27 kcal
10g parsley, chopped 4 kcal
221g quince, peeled and wedged 111 kcal
0g saffron threads 0 kcal
1g ground cinnamon 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

ground lamb (85-90% lean)onionparsleyground cinnamonsaltblack pepper
In a bowl, mix ground lamb with grated onion, parsley, salt, pepper, and half the cinnamon. Form into small meatballs.
olive oil
Heat olive oil in a pot over medium. Brown meatballs 3-4 minutes, turning carefully.
quincesaffron threads
Add quince wedges, saffron water, and about 120 g water. Bring to a gentle simmer.
quince
Cover and cook 15-18 minutes until quince is tender and meatballs are cooked through.
quince
Uncover, simmer 2-3 minutes to lightly thicken the sauce, then serve with the quince on top.