Kefta Mkaouara (Moroccan Meatball and Egg Tagine)

We are enjoying increasing the healing spices and flavors into our foods to complement all of our other great nutrition.

Prep Time 25 minutes Cook Time 50 minutes 0 minutes Total Time 1 hour 15 minutes Servings 4 Servings

Ingredients

Meatballs:

  • 1 pound ground beef or lamb or combination
  • 1/2 onion grated
  • 2 garlic cloves grated
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon hot paprika
  • 1/4 cup parsley finely minced
  • 1/4 cup cilantro finely minced
  • salt and pepper to taste

Sauce:

  • Olive oil or ghee for pan
  • 1 onion thinly sliced or chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon hot paprika
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped cilantro
  • 4 eggs

Instructions

  • In a medium bowl, combine ground meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 3/4 inch round meatballs.
  • Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. Add the sliced onion and cook until soft. Sprinkle with minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides.
  • Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes.
  • Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, cilantro, salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.
  • Serve immediately from tagine with crusty bread.

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