Moroccan Meatball Tagine with Green Olives and Lemon | Christopher Kimball’s Milk Street | Recipes,

Ingredients

• ⅓ cup pimento-stuffed green olives, roughly chopped
• 2 tablespoons grated lemon zest
• 1 28-ounce can whole tomatoes
• 4 tablespoons (½ stick) salted butter
• 1 large yellow onion, finely chopped
• Kosher salt and ground black pepper
• 10 medium garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon cinnamon
• ½ teaspoon red pepper flakes
• 1 cup low-sodium beef broth
• ½ cup panko
• 1 pound 90 percent lean ground beef
• 1 cup finely chopped fresh cilantro, divided
• 2 large eggs, cracked into a small bowl