Directions

1. 1

   Pulse the cremini mushrooms in a food processor with a steel blade until they resemble couscous, about 10 pulses. Transfer the minced mushrooms to a large bowl.

2. 2

   Quarter the onion and pulse in the food processor until finely minced. Measure out ½ cup of the minced onion and add it to the mushrooms, reserving the remaining onion for the sauce.

3. 3

   Add the ground beef, crushed garlic, finely chopped cilantro, 2 teaspoons paprika, salt, and black pepper to the mushroom and onion mixture. Using your hands, combine until just mixed. Do not overwork.

4. 4

   Roll the mixture into 1-inch balls (you should have about 40 meatballs). A 1-tablespoon cookie scoop helps create uniform-sized meatballs.

5. 5

   Heat a deep 12-inch skillet over medium-high heat. Working in batches to avoid overcrowding, brown the meatballs on all sides until golden. Transfer the cooked meatballs to a plate. Do not wipe out the pan; the browned bits will add flavor to the sauce.

6. 6

   Reduce heat to medium and melt the butter in the same skillet. Add the ground coriander, cumin, remaining paprika, cinnamon, and black pepper. Fry for about 30 seconds until fragrant.

7. 7

   Add the reserved minced onion, grated ginger, and crushed garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

8. 8

   Gently return the browned meatballs to the skillet. Pour in 1 cup of water (or more if needed) until the meatballs are just covered. Bring the sauce to a boil, then reduce the heat and simmer with the lid partially on for 40 minutes.

9. 9

   Check the sauce occasionally during cooking to ensure it doesn't reduce too much. You want about 1 cup of sauce remaining at the end. Add more water if necessary to maintain the sauce level.

10. 10

    Transfer the tagine to a warmed serving dish. Drizzle with fresh lemon juice and sprinkle with fresh cilantro leaves.

11. 11

    Serve hot with flatbread, couscous, or rice to soak up the aromatic sauce.