Kefta Mkaouara Meatball Tagine (Printable Version)
A traditional Moroccan dish combining aromatic spices, tender meatballs, and rich tomato sauce, topped with perfectly cooked eggs.
# What You'll Need:
→ For the meatballs
01 -
1 pound (450g) ground lamb or beef (80/20 lean-to-fat ratio)
02 -
1 medium onion, finely minced
03 -
3 cloves garlic, minced
04 -
1/4 cup fresh parsley, chopped
05 -
1 tablespoon ground cumin
06 -
1 tablespoon paprika
07 -
1 teaspoon ground coriander
08 -
1/2 teaspoon cinnamon
09 -
Salt and pepper to taste
→ For the sauce
10 -
2 tablespoons olive oil
11 -
2 large onions, chopped
12 -
4 garlic cloves, minced
13 -
2 (14 oz) cans diced tomatoes
14 -
1 tablespoon tomato paste
15 -
1 teaspoon ground cumin
16 -
1 teaspoon paprika
17 -
4-6 large eggs
18 -
Fresh cilantro for garnish
# Steps To Follow:
01 -
In a large bowl, combine all meatball ingredients. Mix gently with your hands until just combined – don't overmix. Form into 1-inch meatballs.
02 -
Heat olive oil in a tagine or large, deep skillet over medium heat. Brown the meatballs in batches, about 2-3 minutes per side. Remove and set aside.
03 -
In the same pan, sauté onions until softened, about 5 minutes. Add garlic and cook for another minute.
04 -
Add tomatoes, tomato paste, and spices. Simmer for 10 minutes until slightly thickened.
05 -
Return meatballs to the sauce. Cover and simmer for 20 minutes.
06 -
Create small wells in the sauce and crack eggs into them. Cover and cook for 5-7 minutes until eggs are set but yolks are still runny.
07 -
Garnish with fresh cilantro and serve hot with crusty bread.
# Notes and Tips:
01 -
If you can't find a tagine, a large, deep skillet with a lid works perfectly well.
02 -
The key to tender meatballs is not overworking the meat mixture – mix just until combined.
03 -
For best results, bring your eggs to room temperature before adding them to the dish.
04 -
The sauce should be thick enough to hold the eggs in place. If it's too watery, simmer uncovered for a few extra minutes.
05 -
This dish is traditionally served with Moroccan bread, but any crusty bread works well for soaking up the delicious sauce.
06 -
Leftover Kefta Mkaouara can be stored in the refrigerator for up to 3 days, though you may want to add fresh eggs when reheating.