Turkey Meatball Tagine | Authentic Algerian Recipe

1.30 Lbs zucchini (2 Medium Zucchini)

1

Lightly scrape the zucchini if the skin is thick, then cut them into large chunks. Set aside.

2 gold potatoes (Peeled)

2

Peel the potatoes and cut them into bite-sized pieces, set aside in ice cold water bowl.

1/2 Large red onion

3

Finely chop the red onion and divide it into two equal portions. Set aside.

1 Lb ground turkey
1/2 Large red onion
1 Tbsp parsley flakes
1 Tbsp corn starch
1 Tbsp dried mint leaves (Personal Addition)
Salt, Pepper (To Taste)

4

In a mixing bowl, combine the ground turkey, half of the chopped onion, parsley flakes, cornstarch, dried mint leaves, salt, and pepper. Mix just until everything is evenly incorporated.

5

Shape the mixture into meatballs about the size of a small apricot ; approximately 1 1/2 inches | 4 cm in diameter (Made 15 meatballs using my cookie scoop). Set aside.

2 Tbsp olive oil

6

Heat the olive oil in a large stock pot over medium heat.

Add the remaining chopped onion and cook for 3 to 4 minutes, until softened.

1 tbsp tomato paste

7

Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly without burning.

1 tsp smoked paprika
8 oz spring water (1 Cup)
Salt, Pepper (To Taste)

8

Add the paprika, season with salt and pepper. Let it bloom for 30 seconds or so, then pour the spring water (small amount) and stir well.

32 oz spring water (4 Cups)

9

Add the potatoes to the pot, followed by the zucchini.

Pour in enough water to just cover the vegetables. Here I added 4 cups.

NOTE: The amount of water will depend on the size of the pot you are using.

10

Bring to a gentle boil (it taked about 10 minutes), then carefully nestle the turkey meatballs into the broth.

11

Reduce the heat to low, cover, and let it simmer for 10-15 minutes, checking occasionally. Add a little more water if needed to keep the vegetables partially submerged.

NOTE: The stew is ready when the potatoes and zucchini are perfectly tender while still holding their shape. And the meatballs are fully cooked through when the thickest part reaches 165℉/74℃ (Source: FDA).

Taste and adjust the seasoning if needed.

dried mint leaves (To sprinkle before serving)

12

Just before serving, sprinkle generously with the dried mint.

IMPORTANT: Do not skip this final touch, as it brings the entire dish together and gives the stew its signature flavor.

Serve hot with crusty bread, couscous, or steamed rice.

NOTE: Leftovers can be refrigerated for up to 3 days and reheated on the stove until the meatballs reach 165℉ | 75℃. Enjoy & Bon Appétit!

Turkey Meatball Tagine | Authentic Algerian Recipe