Moroccan Meatballs (Meatball Tagine) (Print Version)

# 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:

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.
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.
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.
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.
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.
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).
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:

01 - This Moroccan Meatball Tagine (Kefta Mkaouara) is traditionally served with crusty bread for scooping up the flavorful sauce and runny egg yolks.
02 - For an authentic experience, cook and serve in a traditional clay tagine pot if you have one available.
03 - 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.
04 - 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.

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