Moroccan Meatball Tagine

In an effort to cut down on our beef consumption after reading “Kosher USA”, a culinary history book, I adapted this recipe for turkey from the kosher cookbook “Entrée to Judaism”. The first time I made it, I learned a few things that I will try to communicate here. I knew I had a hit on my hands when Rich requested it just a couple of weeks later. It also doesn’t break the bank when kosher turkey can be had at $6 per pound. “Entrée to Judaism” recommends it for Sukkot, but we’ve been enjoying it all winter.


Meatball Ingredients

  • 1 pound ground turkey
  • 1/2 medium onion, chopped fine
  • 1 tablespoon dried parsley
  • 1 egg
  • 1/3 cup breadcrumbs
  • 1 tablespoon ketchup


Tagine Ingredients

  • 2-1/2 medium onions, sliced thin
  • 2-2/3 cups water
  • 1/2 cup dark raisins
  • 12 prunes
  • 1 pound butternut squash, peeled and cut into 1/2 chunks
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon


Couscous Ingredients

  • 1-1/2 cups cous cous
  • 2-1/4 cups water
  • 1/4 teaspoon salt
  • 1/2 teaspoon turmeric



  1. Heat 2 tablespoons of oil in a 4 quart or larger pot. Sauté sliced onions until golden brown. Add water to onions and bring to boil.
  2. Meanwhile, mix the turkey, chopped onion, parsley, egg, breadcrumbs, and ketchup and shape into walnut-size balls. When making meatballs, do not squeeze to avoid tough meatballs. Drop into boiling water and cook covered until firm, approximately 10 minutes.
  3. Preheat over to 350° F.
  4. Combine the raisins and prunes in a small bowl and submerge in water. Microwave on high for 3 minutes. Drain.
  5. Place the butternut squash, raisins, and prunes in a 13×9 inch casserole dish and add the meat, onions, and all liquid.
  6. Sprinkle the brown sugar and cinnamon over the food. Bake for 35-45 minutes, until butternut squash is soft. Note that submerged squash will cook more quickly.
  7. While the tagine bakes, make the couscous according to package instructions. Add salt and turmeric.
  8. Serve tagine over couscous.


based on a recipe from Tina Wasserman

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