Moroccan Meatballs 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
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 cups grated tomatoes
28 -
2 Tbsp fresh parsley, chopped
29 -
2 Tbsp fresh cilantro, chopped
30 -
¼ cup water
31 -
3-4 eggs (optional but recommended)
# Instructions:
01 -
Combine all meatball ingredients in a large bowl and mix with hands until just incorporated. Form into 1¼ inch balls. Refrigerate while preparing the sauce.
02 -
Heat olive oil in a wide skillet or tagine over medium-high heat. Sauté onion until light golden brown. Add garlic and sauté for one minute.
03 -
Mix all powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger) in a small bowl. Add to the onion mixture and stir well. Add tomato paste and cook for one minute.
04 -
Add grated tomatoes, chopped cilantro, parsley, and salt. Mix thoroughly. Pour in water, reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally. Adjust seasoning to taste.
05 -
Add meatballs to the sauce. Cover and simmer for 10-15 minutes until just cooked through, turning halfway to coat with sauce.
06 -
Create 3-4 wells in the sauce between meatballs using a spoon. Crack an egg into each well. Cover and cook for 10-15 minutes until egg whites are set and yolks reach desired consistency.
07 -
Garnish with fresh parsley or cilantro. Serve immediately with warm crusty bread or couscous drizzled with extra virgin olive oil. Green olives make an excellent addition.
# Notes:
01 -
For authentic flavor, use an earthenware tagine pot if available
02 -
The eggs add richness but can be omitted if preferred
03 -
The sauce should be thick yet spoonable - adjust water as needed