Cost Breakdown

Critical Success Points

• • Form meatballs that hold together well (not over‑worked).
• • Simmer the meatballs long enough for them to absorb the sauce.
• • Grill the peppers to achieve a smoky flavor.

Safety Warnings

• • Handle hot oil carefully to avoid splatters.
• • Cook ground meat through (internal temperature ≥71 °C) to eliminate bacteria.
• • Use gloves or a thick cloth when handling the hot tagine.