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Moroccan Meatballs (Meatball Tagine)

Featured in Cozy Comfort Food Classics.

Moroccan Meatballs Tagine, also known as Kefta Mkaouara, is a traditional North African dish that transforms humble ingredients into something truly extraordinary. This one-pot wonder features tender meatballs seasoned with an aromatic blend of warm spices including cinnamon, cumin, coriander, and turmeric. These flavorful meatballs are then gently simmered in a rich tomato sauce that's been infused with the same beautiful spice palette. What makes this dish particularly special is the final touch - eggs cracked directly into the simmering sauce, where they poach to perfection. When served, each person gets a portion of the spiced meatballs, the intensely flavored sauce, and a perfectly cooked egg with a slightly runny yolk that creates a luxurious, silky finish when stirred into the sauce. Traditionally enjoyed by scooping with crusty bread, this comforting one-pot meal showcases the bold, complex flavors that Moroccan cuisine is celebrated for, while remaining accessible and deeply satisfying.
Comfort Cravings Recipes
Updated on Thu, 27 Feb 2025 18:42:54 GMT
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Kefta Mkaouara is a classic Moroccan dish featuring spiced meatballs simmered in a rich tomato sauce, topped with poached eggs. This comforting meal brings the vibrant flavors of North African cuisine to your dinner table.

What is a Tagine?

A tagine is both:

  • A traditional North African cooking vessel
  • A slow cooked stew like dish

Tagine Pot Features

  • Clay or ceramic pot
  • Circular base with low sides
  • Cone shaped lid
  • Designed to return steam to the dish
  • Helps keep food moist and tender

Ingredients

For the Meatballs

  • Ground lamb or beef
  • Grated onion
  • Fresh parsley and cilantro
  • Garlic
  • Spices:
    • Paprika
    • Cumin
    • Coriander
    • Turmeric
    • Cinnamon
    • Ginger
    • Salt and pepper

For the Sauce

  • Olive oil
  • Diced onion
  • Garlic
  • Spices (similar to meatball blend)
  • Tomato paste
  • Grated tomatoes
  • Water
  • Fresh herbs
  • Eggs
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Preparation Steps

Prepare Meatballs

  • Mix ground meat with herbs and spices
  • Form 1¼ inch meatballs
  • Chill while preparing sauce

Make Sauce

  • Sauté onions and garlic
  • Add spices
  • Incorporate tomato paste and grated tomatoes
  • Simmer for 25 30 minutes

Cook Meatballs

  • Add meatballs to sauce
  • Simmer 10 15 minutes

Poach Eggs

  • Create wells in the sauce
  • Crack eggs into wells
  • Cook 10 15 minutes until eggs are set

Serve

  • Garnish with fresh herbs
  • Serve with crusty bread or couscous
  • Optional: Add green olives

Storage and Reheating

  • Refrigerate up to 3 days
  • Freeze up to 3 months
  • Flavors often improve overnight
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Serving Suggestions

  • Warm crusty bread
  • Couscous
  • Drizzle of extra virgin olive oil
  • Green olives

Nutritional Highlights

  • Calories per serving: 504
  • Protein: 39g
  • Total Fat: 34g
  • Carbohydrates: 11g

Cultural Context

A beloved dish that represents the rich culinary traditions of Morocco, showcasing the art of slow cooking and complex spice blends.

Enjoy your journey into Moroccan cuisine!

Frequently Asked Questions

→ Can I make this Moroccan meatball tagine ahead of time?
Yes! This dish actually tastes even better the next day as the flavors have time to meld. Make the recipe up until the point before adding the eggs, then refrigerate. When ready to serve, reheat the tagine, then create wells and add the eggs just before serving.
→ What's the best meat to use for Moroccan meatballs?
Traditionally, these meatballs (kefta) are made with ground lamb, which provides a rich flavor that complements the spices beautifully. However, ground beef works wonderfully too. For a leaner option, you can use ground turkey or chicken, though you might want to add a tablespoon of olive oil to the mixture to maintain juiciness.
→ Do I need a tagine pot to make this recipe?
While a traditional clay tagine pot adds authenticity and helps develop flavors, it's absolutely not necessary. Any wide skillet or Dutch oven with a lid will work perfectly. The most important thing is to use a pan wide enough to accommodate all the meatballs in a single layer.
→ What can I serve with Moroccan meatball tagine?
Traditionally, this dish is served with crusty bread for scooping up the sauce and eggs. Moroccan khobz (bread) is ideal, but a good French baguette or any crusty bread works well. It's also delicious served over couscous, rice, or for a low-carb option, cauliflower rice.
→ Can I skip the eggs in this recipe?
While the eggs are a traditional and highly recommended component that adds richness and creaminess to the dish, you can certainly omit them if preferred. The meatballs and sauce alone are still delicious. If skipping the eggs, consider adding a sprinkle of toasted almonds or a dollop of yogurt when serving for added texture and flavor.
→ How spicy is this Moroccan meatball tagine?
As written, this recipe has a mild to medium heat level from the cayenne pepper. For a milder version, reduce or omit the cayenne pepper. If you prefer more heat, you can increase the cayenne or add a finely chopped hot pepper like jalapeño or serrano to the sauce.
→ What are grated tomatoes and how do I prepare them?
Grated tomatoes are simply fresh tomatoes that have been grated on a box grater to create a fresh pulp. To prepare them, cut tomatoes in half, then grate the cut side against a box grater over a bowl. The skin will gradually peel back as you grate. Discard the skin when only it remains. This technique gives a smoother texture than chopped tomatoes while preserving the fresh flavor.

Moroccan Meatballs (Meatball Tagine)

These aromatic Moroccan Meatballs (Kefta Mkaouara) combine perfectly spiced meat with a fragrant tomato sauce and eggs poached directly in the dish.

Prep Time
15 Minutes
Cook Time
60 Minutes
Total Time
75 Minutes

Category: Comfort Food

Difficulty: Intermediate

Cuisine: Moroccan

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Moroccan Meatballs (Kefta)

01 1 pound ground lamb or ground beef
02 ¼ onion, grated
03 2 Tbsp fresh parsley, chopped
04 2 Tbsp fresh cilantro, chopped
05 1 tsp paprika
06 ½ tsp cumin powder
07 1 tsp coriander powder
08 1 tsp salt
09 ½ tsp pepper
10 ¼ tsp turmeric
11 ¼ tsp cinnamon
12 ½ tsp ginger powder (optional)
13 2 garlic cloves, grated

→ Meatball Tagine Sauce

14 2½ Tbsp olive oil
15 1 large onion, diced
16 3 garlic cloves, finely chopped
17 1½ tsp paprika
18 ¼ tsp turmeric
19 ¼ tsp cinnamon
20 ½ tsp pepper
21 ½ tsp cumin
22 1 tsp coriander
23 ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
24 ¼ tsp cayenne
25 salt to taste
26 1 Tbsp tomato paste
27 1½ cup grated tomatoes
28 2 Tbsp fresh parsley, chopped
29 2 Tbsp fresh cilantro, chopped
30 ¼ cup water
31 3-4 eggs (optional but highly recommended)

Instructions

Step 01

Combine all the meatball ingredients in a large bowl. Use your hands to gently mix everything until just combined - don't overwork the meat. Form the mixture into approximately 1¼-inch meatballs (about 16-20 total). Place the formed meatballs in the refrigerator while you prepare the sauce.

Step 02

Heat the olive oil in a wide skillet or traditional tagine pot over medium-high heat. Add the diced onion and sauté until it begins to turn light golden brown, about a 5-7 minutes. Add the chopped garlic and continue sautéing for another minute until fragrant.

Step 03

In a small bowl, combine all the powdered spices for the sauce: paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, and ginger powder (if using). Add this spice mixture to the sautéed onions and stir well to coat everything evenly. Add the tomato paste and cook for about a minute to remove the raw taste.

Step 04

Add the grated tomatoes, chopped cilantro and parsley to the pot. Season with salt and mix everything well. Pour in the water, reduce the heat to medium-low, and allow the sauce to simmer for 25-30 minutes, stirring occasionally. The sauce should thicken slightly. Taste and adjust the seasoning if needed.

Step 05

Gently place the prepared meatballs into the simmering sauce. Cover the pot and continue to simmer for 10-15 minutes, or until the meatballs are cooked through. Carefully flip them halfway through cooking and coat them well with the sauce.

Step 06

Using the back of a spoon, create 3-4 wells in the sauce between the meatballs. Crack an egg into each well. Cover the pot again and cook for an additional 10-15 minutes, until the egg whites are set and the yolks are done to your preference (traditionally they're kept slightly runny).

Step 07

Garnish the dish with additional fresh parsley or cilantro leaves. Serve immediately while hot, accompanied by warm crusty bread for dipping or fluffy couscous. A drizzle of extra virgin olive oil on top adds a beautiful finishing touch. Green olives can also be stirred in just before serving for extra flavor.

Notes

  1. This Moroccan Meatball Tagine (Kefta Mkaouara) is traditionally served with crusty bread for scooping up the flavorful sauce and runny egg yolks.
  2. For an authentic experience, cook and serve in a traditional clay tagine pot if you have one available.
  3. The dish can be prepared a day ahead up to the point before adding the eggs. Simply reheat and add the eggs just before serving.
  4. Traditionally made with lamb, but beef works beautifully as well. For a leaner option, try ground turkey or chicken, though you may want to add a little olive oil to the meat mixture.

Tools You'll Need

  • Large mixing bowl
  • Wide skillet with lid or traditional tagine pot
  • Box grater (for onion and tomatoes)
  • Measuring spoons and cups

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs
  • May contain gluten depending on side dishes served

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 504
  • Total Fat: 34 g
  • Total Carbohydrate: 11 g
  • Protein: 39 g