Moroccan Meatballs

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Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Whole30, gluten-free and Paleo.

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Whole30, gluten-free and Paleo.
Moroccan Meatballs

Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you’ll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. I hope you love it as much as we do!

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Hey there, I’m Heather K. Jones—I’m a registered dietitian, a wellness coach and the co-author of the Skinnytaste cookbooks.

If you struggle with emotional eating, binge eating, or food or body image issues of any sort, visit me at Feel Better Eat Better! You can sign up for the free workshop right HERE, and you can join the Feel Better Eat Better Facebook support group right HERE.

Many years ago, my husband and I spent a few months traveling through Moroccan. We loved everything about this magical country, especially the food! This delicious dish (along with the chicken and olive dish right HERE) is one of our North African favorites.

How To Make Moroccan Meatballs on The Stove

Follow the same directions in a large pot or Dutch oven and simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.

Moroccan Meatballs Variations and Tips

  • Swap the beef for ground turkey.
  • Refrigerate for up to 4 days.
  • Freeze leftovers in a freezer safe container. To thaw, transfer to the refrigerator the night before eating. Heat up on the stove or in the microwave.

 

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

More Meatball Recipes You May Enjoy:

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner. Whole30, gluten-free and Paleo.
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4.58 from 49 votes
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Moroccan Meatballs

4
4
4
SP
334 Cals 36 Protein 18 Carbs 15 Fats
Total Time: 4 hrs
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Ingredients

For the sauce:

  • 1 onion, chopped
  • 2 14-ounce cans no salt added diced tomatoes
  • teaspoons sweet paprika
  • teaspoons cumin
  • 1 teaspoons kosher salt
  • ½ teaspoons hot paprika
  • ¼ teaspoons freshly ground black pepper
  • ½ cup green olives, chopped

For the meatballs:

  • 1 pound 93% lean ground beef
  • ½ cup finely diced onion
  • 2 teaspoons paprika
  • 1 ½ teaspoons cumin
  • ½ teaspoons cinnamon
  • 1 teaspoons kosher salt
  • ¼ teaspoons freshly ground black pepper
  • ¼ teaspoons hot paprika
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh cilantro, divided
  • Cooked brown rice or cauliflower rice, for serving (optional)

Instructions

Slow Cooker Directions:

  • Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
  • Add all sauce ingredients to the slow cooker. Stir to combine.
  • In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  • Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  • Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
  • Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Instant Pot Directions:

  • Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
  • Add the remaining sauce ingredients and stir to combine.
  • In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  • Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  • Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
  • Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Nutrition

Serving: 5meatballs with sauce, Calories: 334kcal, Carbohydrates: 18g, Protein: 36g, Fat: 15g, Saturated Fat: 4.5g, Cholesterol: 95mg, Sodium: 977mg, Fiber: 6g, Sugar: 8g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 9
Keywords: instant pot meatballs, Kefta, Moroccan Kefta Meatballs, moroccan meatballs, whole30 meatball recipe

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128 comments

  1. This was just the second dish we’ve prepared in our new Instant Pot, and it was a real winner. Easy to put together, very tasty, and makes for great leftovers. We found that the sauce was a little thin after cooking, so next time I will remove the meatballs and reduce the sauce a bit before serving. I would also reduce the salt in the sauce and then adjust to taste after cooking, but I thought the seasoning in the meatballs was just right. Definitely have some crusty bread or naan on hand to sop up the sauce when you’re done. Cheers!

  2. Another slam-dunk ST recipe! I didn’t have the fresh cilantro, but even with dried, these were delicious. I also didn’t have the hot paprika, so I used cayenne pepper for some zip. Served them over farro for a heartier grain. The sauce was delish! Another keeper!

  3. This was good, but possibly a one and done. I halved the sauce based on other reviews but should have also cut the cumin. I love cumin and this was overpowering.

  4. Not my favorite, didn’t have much flavor even though it smells like all the great spices. Don’t think I would make again.

  5. I made this vegan with Impossible burger in the Instant Pot and my entire family loved it. I have a 4 and 6 year old and they devoured the meatballs. I used smoked paprika and regular in the sauce. I used smoked paprika, regular and a dash of cayenne pepper in the meatballs.  The sauce to meatball ratio was great. This recipe is a keeper. 

  6. I made this today and the flavor was very good. I did add about a teaspoon of coriander to the sauce. My only complaint is that the “sauce” was way too watery. I used the pressure cooker method. Next time I will replace one can of diced tomatoes with a small can of tomato sauce to see if that helps. Another idea would be to let it simmer uncovered but I don’t want to ruin the meatballs. Suggestions?  

  7. Made these for supper today, so delicious! I baked the meatballs in the oven and finished on the stove top. This will definitely be a regular in our house, 

  8. This was so tasty! I used smoked paprika snd cayenne pepper instead of the hot paprika. Also I only had 1 can off tomatoes on hand, so i used a can of tomato sauce instead of the 2nd can. It was great and tasted even better on the second day. Oh yeah, i used a dutch oven on the stove.

  9. I made these and they were incredible!! Everyone in my family loves them. Super easy and super tasty. 

  10. I used one type of paprika, not the “hot” and “Sweet” so the paprika just overpowered the dish.

  11. This recipe looks delicious but what is hot paprika? Can I just add a pinch of cayenne? 

  12. Yummy! Subbed ground turkey for the beef. Doubled the meetball section of the recipe but did the listed amounts for the sauce. It was plenty of sauce and so delicious! Used a small cookie scoop to make the balls. Naturally released for 20 minutes before force venting.  The meatballs were juicy and delicious. 

  13. Agree that the ratio of meat to sauce is too low (ie, we ran out of meatballs and had extra sauce). I also agree that the meatballs were a bit too tough (perhaps it would be good to add back egg-dipped bread that I see in other recipes)? Perhaps a binder is needed here (I was careful not to pack the meat too tightly).

  14. Thank you, Gina! I made this last night and it was delicious. I’m sure the meatballs will be more flavorful today. Looking forward to lunch and I just woke up. Lol

  15. do you all drain the tomatoes?

  16. This is just astoundingly incredibly delicious – it’s one of my favorite recipes! And I’m a bit of a recipe snob – I find that so many recipes, especially those found online, don’t have enough spice and/or flavor for my husband and I. But this is absolutely perfect! It is not spicy – it’s well spiced. I made it exactly to the instructions. Only regret is that I didn’t double it! Thank you for this!

  17. Do you think this can be doubled in the IP? Will there be enough room?

  18. Easy and delicious. Made it in my pressure cooker. Thanks!!

  19. Hey Gina! We absolutely LOVE this recipe, make it all the time! We are now doing Whole30 and I turned to this as a staple, but when I went to add the green olives the jar said they contained sulphites…a Whole30 no-no. After some Googling, apparently that is common in olives. Just wanted to give you heads up, maybe make a note next to it in the recipe so others aren’t caught unawares! I’m going to leave them out tonight, I’m sure they will still be delicious! And my olive-hating husband will be thrilled, haha!

  20. What about ground venison?

  21. Made this for tonight’s dinner, and it was a hit!  I actually made it with meatloaf mix, and served it over butternut squash noodles.  It was so delicious, and once again proves that I’ve never had a Skinnytaste recipe that was stinker!

  22. I’m a fairly accomplished cook, know my way around a kitchen and have had my instant pot for a bit over a year – so am familiar with the necessary minimum  liquid needed rules for recipes. This recipe set off a burn error within minutes and the bottom was overly browned and starting to burn. Anyone else have a problem with this recipe? 

    • So I know some of you are having issues with my IP recipes. I never get the burn message when I test a recipe, so trust me I am as frustrated as you are. After doing some research, this is what I found- The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.”

  23. This is a delicious meal and I’m making it for the 2nd time tonight (instant pot). I used ground turkey and followed the recipe to a T! Thank you!!❤️❤️❤️

  24. Oh lawddd I loved this. I switched it up slightly by browning the meatballs first in a dutch oven, removing and then sautéed the onions and olives and once cooked down I added the tomatoes, cauliflower rice and the meatballs and simmered for 30. I added an extra can of tomatoes to make it a but soupier and it was so good! It was like a stuffed pepper soup, but with cauliflower and meatballs. Loved it.

  25. Doesn’t this come out to 9 points for 5 meatballs?

  26. Should the meatballs be made before I start so once the onions and sauce are done the meatballs can be added right away? So I would saute the onions, turn saute off, add the sauce and then the meatballs? Sorry, new IP user here! This sounds so delicious.

  27. Absolutely delicious with cauliflower rice, but i would use leas cinnamon. Overpowered the other flavors.

  28. Delicious! I left out the olives and subbed the hot paprika with cayenne, which gave it a perfect kick. Huge hit with my bf and will definitely be making again. Also pretty quick if you do it over the stove!

  29. Oh jeez, I just left my comment and review to hear clanking in a bowl downstairs. Let me just say my husband is having a second serving along with the cauli couscous I made. He already ate roughly 7 of those meatballs. He will be making a second batch tomorrow for me/us! Great job with the recipe, which was something new for both of us to try and really enjoyed. Thanks again!

  30. Is there anything you make that isn’t DELISH? Wow! I was hesitant to make this because my husband is not a fan of olives, but I used the natural green olives suggested by Debbie and they definitely are mild for an olive. Barely noticeable…as in are you really an olive? Perfect for the olive hater I suppose. 😉 Anyway, I made this recipe in the instant pot as written and the meatballs are delicious! I used 90% lean grass fed ground beef and the shape held up fine. Taste was delicious too. Both of us loved the flavors…so well balanced and no seasoning is overpowering. My only complaint would be there is too much sauce, but I may just whip up another batch tomorrow using ground turkey and the leftover sauce. Served with Paleo Cauli Couscous from a different website and steamed broccoli.

  31. In case you thought using 80%/20% ground beef was a good idea because that’s what you had in your fridge- DON’T. It doesn’t hold a meatball shape. It doesn’t taste good.

  32. For those of you who don’t like “green” olives: have you tried the natural green olives??? I can’t tolerate the spanish or marinated types (UCK!!!!), but my family will eat the naturals just plain, like a black olive–and I’m talking Lindsey or another good brand. These green olives are very nutty and buttery tasting. They are wonderful in Moroccan or Cuban/Spanish dishes. They really add a special flavor. My kids fight over picking them out of a dish to eat!!!

  33. Amazing. Great flavors together. Easy to make and all ingredients usually in the pantry. This is going on our menu rotation.

  34. First time to try one of your recipes in my Pressure cooker and it was absolutely delicious!!!! I had not tried this recipe yet, but our family love it! I put it in yh pressure cooker at 4:55 and we were eating a cooked meal of Moroccan meatballs before 5:30! This will definitely be a new school weeknight dinner….delicious!

  35. This was the first recipe in my new Insta Pot. We’re off to a great start! I didn’t change a thing in the recipe and it was just delicious! The spice mixture and fresh herbs are the secret. Thank you for such a yummy dinner!

  36. Is this dish good for toddlers ( 2 year olds)? Or is it too spicy?

    • Our 3 year old LOVED it and even asked for more at dinner and wanted it as leftovers for lunch the next day! You could always cut out the hot paprika if you are afraid of the spice and heat, but to me, it didn’t have much heat or spice. Our thre year old lov d it and it certainly didn’t phase him from not eating it!!!!!

  37. THESE. ARE. SO. DELISH. I wasn’t sure how much I’d like the flavours, especially since I don’t eat a lot of olives. But, WOW, this was phenomenal & my whole family loved it and have requested it again! I made mine on the stovetop & let them simmer for ~40 minutes, served on brown rice. SO GOOD. It was also wonderful the next day for lunch! This will definitely be on rotation!!

  38. I made this for dinner in the slow cooker and it was delicious. I served it over yellow rice. I also like that it’s freezer friendly.

  39. Do you know what the freestyle points would be without the olives?

  40. Edible, but disappointed – thought this looked great! Despite so many spices, the meatballs were kind of boring (maybe better with an egg incorporated and/or a blend of meats…?). The sauce was also too acidic, and amount of olives could be reduced IMO. Tomatoes in the IP are tricky because you can’t taste as you go to adjust acidity. We all ate it (including the kids!), but won’t be making this again.

  41. I really enjoyed these. Brought them to ladies night and it was a hit. Super easy to make in the pressure cooker.

  42. Made this recipe on the stovetop and used ground turkey. Super easy and quick and tasted ahhhh-maxing! Served over brown rice. I actually had e travof the sauce left (it was so tasty!) so I de used to have it over a grilled chicken breast that I had leftover in the fridge. This will be my go to chicken topping for the winter when we can’t grill! 

  43. How would you recommend freezing this recipe? Thanks

  44. Gina, what type of paprika in the meatballs, please?

  45. I enjoyed this better the next day. It took me a bit to get used to the cinnamon but the next day, oh my, this was so good and a nice change of pace. Would definitely make this again! It’s a great twist on beef.

  46. Hi! Is the point total if you use beef? If I sub for ground turkey, will that lower the points? Thanks for all of your great recipes!

  47. Made these tonight in the crockpot and they were amazing! Would definitely make again! Paired it with cauliflower rice and broccolini

  48. I just made this tonight — second recipe in my new instant pot (first one was your carnitas!!). It was great! Made it with cauliflower rice (I just added extra cilantro/parsley that I had on hand tonight). Do you have a low fat yogurt dip or something you’d recommend to put on the side?

  49. This recipe is terrific!

    Last week I made most of the meals on the meal plan and loved all of them!

    I’m so glad to take advantage of the recipes on this website!

    Blessings to you!

  50. I made thes meatballs tonight and they were absolutely delicious! A keeper!

  51. Made this last night but wasn’t crazy about them at all. I felt like cumin was very overpowering, too much cumin too my taste.

  52. These were fantastic! My S/O isn’t a huge fan of rice, so I served them in a pita with some homemade tzaziki sauce. Both he and one of our friends went back for seconds! I’m eating my leftovers with rice today for lunch. Next time I’ll be making a double batch for sure.

  53. I made this without the olives.   I didn’t have any at home and didn’t feel like driving to the store for an ingredient I am not that fond of.  Flavor was still very good.

    However., there seemed to be an imbalance between meatballs and sauce.  Next time I will make 1.5 to 2 times the meatballs for the amount of sauce. I froze rather extra sauce for the next time around.  

  54. Made this today. Incredible delicious. I didn’t have hot paprika so I used a little cayenne pepper . I also added an egg and some bread crumbs to the meatball mixture , it was a little dry otherwise.  I cooked them in the crockpot on low for 6 hours. Perfect!  Can’t wait for the new cookbook to come out! 

  55. I’ve only made meatballs with egg and breadcrumb. I see that your recipe doesn’t call for either, are the meatballs tender or are they a harder consistency?

  56. Making tonight! If I double this and do it in instapot, would you do it for same amount of time?

  57. Wow! This was so delicious! I used ground turkey (93% lean) and didn’t have hot paprika so I added cayenne to Penzey’s smoked paprika. Followed the recipe and made it in my IP. Thank yuh for another great recipe!

  58. Moroccan Meatballs for dinner ~ delicious! I made the sauce in my Dutch oven and baked the meatballs in the oven (on parchment paper) at 350 for 15 minutes or so. Then I added them to the sauce. I loved the addition of cinnamon to the meatballs and the aroma as they cooked — bliss. We served them over rice. Thanks Heather & Gina.

  59. Do you think I can just use ground turkey for this recipe? Trying to cut beef down in my diet. Worried that it would dry out.

  60. This recipe was very good! I didn’t have all the kinds of paprika that the recipe called for so I just used regular paprika. The recipe still came out very good. I greatly enjoy using the slow cooker so this recipe was in my “definitely need to try” pile. Very glad that I did. This will be a reoccurring recipe in my kitchen. Thank you so much for the wonderful recipe!

  61. Moroccan meatballs were a big hit with my husband and 10 year old daughter. Easy and delicious. Thank you!

  62. I made this in the slow cooker a couple of days ago, and it is delicious! Thank you.

  63. I made this for dinner tonight and it was fabulous!!!  I definitely will make again. I did not have hot paprika so I used cayenne instead. It had a small kick but not too much. 

  64. What would the SP be if I substituted the ground beef with ground turkey and omitted the olives? Zero points? I’m fairly new to WW and I want to make sure I get the points right.☺️

  65. About how many, and what size, fresh tomatoes would you substitute for the canned?

  66. I made this today in the slow cooker, doubling it so I could tuck some into the freezer for another delicious dinner. Absolutely wonderful, flavourful meal, thank you!

  67. Made these exactly as the recipe called for and they were delicious. Will make again for sure. Served over cauliflower rice with a nice salad. Only thing missing was a nice slice of a crusty bread,

  68. Made these today but baked in tangine at 275 for 4 hours. They were beyond fantastic. I took your advice on side dish and used herbed riced cauliflower. Thank you; this recipe is definitely going into monthly rotation. Now can’t wait to try the Moroccan Chicken.

  69. I made this tonight, and it was very salty. I used turkey meat, but besides that I did not make any substitutions. I recommend using half the amount of salt as recommended. 

  70. These were really good. I was worried about 2 tsp salt but it turned out just right. Even my 18 year old vegetarian snuck a meatball!

  71. This looks fantastic. If I want to feed 4 adults and 2 kids I was thinking of doubling the batch, do you think the meatballs can be stacked in the slow cooker without being ruined? ?

    • I doubled the recipe when cooking this for my boyfriend and I and stacking the meatballs worked out fine. I did feel like doubling the sauce was a bit excessive though. It came out more like a soup to eat with a dollop of Greek yogurt, but was a bit too liquid-y for rice

  72. So when you say a cab of diced tomatoes do you mean drained or not? Thanks, love your recipes!

  73. I’m new with my ip. Actually I put the cinnamon in my sauce (not intentional ?) and we will be enjoying these again.

  74. I made this for dinner tonight. It was DELICIOUS!!!! I ended up not having parsley so I added extra cilantro. Definitely will make it again. Quick and easy!! The Asian meatballs are next.

  75. Could this be made with ground lamb meat?

  76. Love the recipes you provide to us all! I will be trying this recipe tomorrow. I do have a Tagine, what would be the cooking directions for it? Thank you Gina!

    • Hey Jackie – you can just use the stove top directions above for the tagine. So simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.

  77. Made this recipe last night for my husband and I and it turned out fantastic! My husband is middle eastern and I am not, so it’s not often he gets to enjoy those type flavors he grew up with. We both loved the flavor of these. Sauce was flavorful, as well as the meatballs themselves! Making it in the IP was super easy as wel! I think I might make another batch today just to keep in the fridge for the week. Thanks! 

  78. I don’t have the hot paprika but I do have ras el hanout. Could I replace the cinnamon and hot paprika and/or all the spices with this? How much should I use? Thanks!

  79. These sound delicious! Do you think they would work with soy crumbles for my vegetarians?

  80. Hi Connie – I did not test them that way, but Gina sautes meatballs in a skillet before putting them the slow cooker in this recipe – https://www.skinnytaste.com/slow-cooker-beef-meatballs-with-broccoli-rabe/

    … so you could try that!

  81. Love, Love, Love the recipes you create, and those you share from other experts. I am a devoted fan. This recipe will be created in my home very soon! Thank you for your dedication to making skinny food HEALTHY and DELICIOUS!!!

  82. Is it ok to bake the meatballs before putting them in the sauce? I like to cook some of the fat out before adding meatballs to sauce usually but it does change the meatball texture a bit.

    • I know this is a late reply, but for the past few years I’ve been cooking all my meatball recipes in the oven at 375 for 15-18 minutes, then I add them to whatever sauce I’m making. Haven’t had a problem yet. My Italian aunt taught me this, so I feel like it’s ok, haha. 

  83. I would like to make it in my tagine. What would be the instructions for that. Alternately, I suppose I could just serve it in the tagine. 

    • HI Denyse – you can just use the stove top directions above for the tagine. So simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.

  84. This sounds delicious, and I will make it soon. Where do the points come from? Are we counting the rice?
    Thank you.

  85. What would be a substitute for hit paprika if I can’t find it in my store?

    • Hi Sue – cayenne or red pepper flakes would work.

      And you can buy Hot Paprika online here – https://www.amazon.com/McCormick-Gourmet-Hungarian-Paprika-1-62/dp/B01KX8DNBQ/ref=sr_1_6_s_it?ie=UTF8&qid=1524056890&sr=1-6&keywords=hot+paprika

    • Im sure regular paprika, or smoked paprika would be fine.  That is what I will be substituting.  Its only 1/4 tsp so I dont think it will make a huge difference.  That is what I will be doing.  

    • Hi Sue – you just mix regular paprika with a bit of cayenne pepper (ground red pepper) and PRESTO you have hot paprika!

  86. This sounds delicious! Considering using ground turkey and omitting the olives, but the spices in this sound just wonderful. Great way to shake up our usual meatballs 🙂

  87. If we want to cook it in a tagine dish, how do you recommend we cook it ?

    • HI Caroline – you can just use the stove top directions above for the tagine. So simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.
      Read more at https://www.skinnytaste.com/moroccan-meatballs/#w065OUwV5mapmBbt.99

    • HI Caroline – you can just use the stove top directions above for the tagine. So simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.

      • My tagine can’t be put on the stove. How long/what temp would you cook in a tagine in the oven?

  88. Where do I get sweet Paprika and hot Paprika? Never seen these in my seasoning aisle

    • Hi Leanna – sweet paprika is just regular paprika… and you can find hot paprika is most large shopping stores. You can also buy hot paprika online here – https://www.amazon.com/McCormick-Gourmet-Hungarian-Paprika-1-62/dp/B01KX8DNBQ/ref=sr_1_6_s_it?ie=UTF8&qid=1524056890&sr=1-6&keywords=hot+paprika

      .

    • I get most of my spices and herbs from Penzey’s. Depending where you live they have brick and mortar stores but ordering on line is very easy too. https://www.penzeys.com/

    • Try Penzey if you are in the US.

  89. Do you think the olives are essential? Everything sounds great except the olives, is it possible to leave out or would it be pointless?

    • Hi Nicole – I think it would be OK to leave the olives out.

      • Thank you. Green olives make things bitter to me. They tend to dominate flavor when used in a cooked dish. Cold green olives get along better with other flavors. I have tried many Skinnytaste recipes with and then again without green olives. It takes a calculator, but I recalculate the nutritional information sans green olives. 

  90. Cilantro tastes like soap to my family. Will substitute parsely.