Turkey Meatball Tagine | Authentic Algerian Recipe

Discover one of Algeria’s best-kept culinary treasures! This Authentic Algerian Turkey Meatball Tagine features tender turkey meatballs, zucchini, potatoes, and the signature dried mint (naânaâ yebes) that has flavored family recipes in Bône (Annaba) for generations. A cozy, hearty North African meal simmered in a rich tomato sauce and perfect with crusty bread or fluffy couscous. Save this authentic Algerian recipe for your next comfort food dinner!

Prep Time 15

Bake / Cook Time 45

Total Time 1

Ingredients

TURKEY MEATBALLS

▢ 1 Lb (450 g) 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)

Instructions

PREPARE THE VEGETABLES

Lightly scrape the zucchini if the skin is thick, then cut them into large chunks. Set aside.
1.30 Lbs zucchini
Peel the potatoes and cut them into bite-sized pieces, set aside in ice cold water bowl.
2 gold potatoes
Finely chop the red onion and divide it into two equal portions. Set aside.
1/2 Large red onion

TURKEY MEATBALLS PREPARATION

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.
1 Lb ground turkey, 1/2 Large red onion, 1 Tbsp parsley flakes, 1 Tbsp corn starch, 1 Tbsp dried mint leaves, Salt, Pepper
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.

SAUCE PREPARATION

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.
2 Tbsp olive oil
Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly without burning.
1 tbsp tomato paste
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.
1 tsp smoked paprika, 8 oz spring water, Salt, Pepper

SIMMER THE STEW

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.
32 oz spring water
Bring to a gentle boil (it taked about 10 minutes), then carefully nestle the turkey meatballs into the broth.
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.
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!
dried mint leaves