Based on this Annabell Karmel recipe
For the tagine sauce
1 tbsp oil
1 small onion, finely chopped
150g butternut squash coarsely grated
Half tsp fresh ginger, grated
Half tsp garam masala
Half tsp ground cinnamon
Half tsp ground coriander
1 x 400g tin chopped tomatoes
250 ml veg stock
1 tsp sundried tomato paste
1 tsp honey
- Heat the oil in a saucepan. Add the onion and butternut squash. Saute for 5 minutes, then add the ginger.
- Add the spices and fry for one minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
- Bring the sauce up to the boil, then drop the meatballs in a single layer. Cover and simmer for 15 minutes.
- Cook the pasta
- Serve the meatballs with the pasta
AK says to blend the sauce before you put the meatballs in, but I didn’t bother.
I liked this, DH wasn’t *that* impressed (he’s not a huge fan of Morrocan spices), I think DD would like it though.