1 small onion, approximately 70 g

2 medium carrots, approximately 120 g

1 small tomato, approximately 80 g

1 garlic clove, minced

1 teaspoon olive oil, 5 g

10 pitted green olives, approximately 30 g

Meatballs 100 g lean ground beef

15 g beaten egg

Chopped parsley, to taste

Black pepper, to taste

¼ teaspoon ground turmeric

¼ teaspoon ground ginger

A small amount of salt, to taste

A small amount of boiling water, as needed

Prepare the vegetables Heat the olive oil in a pot or tagine. Add the chopped onion and carrots and sauté over medium heat until they begin to soften.

. Add the flavors Add the grated tomato and minced garlic, followed by the turmeric, ginger and salt. Stir well and allow the vegetables to cook for a few minutes until the flavors develop.

. Prepare the meatballs In a bowl, combine the ground beef with the chopped parsley, black pepper and 15 g of beaten egg. Shape the mixture into small, evenly sized meatballs.

. Add the broth Add a small amount of boiling water to the vegetables to create a light sauce without making it too watery.

. Cook Add the meatballs and green olives to the pot. Cover and cook over medium-low heat for 15–20 minutes, or until the meatballs are fully cooked and the sauce has thickened

. Serve Serve the tagine hot and garnish with a little chopped parsley if desired