Kefta Mkaouara (Moroccan Meatball Tagine) #SundaySupper
Curious Cuisiniere
Curious Cuisiniere
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  • 1 tsp oil 1 onion, diced 2 garlic cloves, minced 2 lbs tomatoes, diced (or 2 -14 oz cans of sodium free diced tomatoes, drained) 1½ tsp paprika 1½ tsp cumin 1 tsp salt ¼ tsp black pepper ⅛ tsp cayenne powder (optional) 3 Tb chopped fresh parsley (or 1 Tbsp dry) For the Kefta (Meatballs) 1 lb lean ground beef 1 small onion, minced 3 Tbsp fresh parsley, chopped (or 1 Tbsp dry) 1 tsp cumin 1 tsp salt ½ tsp cinnamon ¼ tsp black pepper ⅛ - ¼ tsp cayenne powder (optional) Finishing It Off 4 eggs Instructions For the Sauce Heat the oil in a large skillet with a lid (preferably cast iron) (or a tagine with a heat diffuser*) over medium high heat. Add the onions and sauté until softened, 2-3 minutes. Add the garlic and sauté for 1 minute. Add the remaining sauce ingredients and bring the mixture to a simmer. Reduce the heat to medium low and simmer, covered, for 10-15 minutes while you prepare the meatballs. (Taste the sauce and adjust salt to your taste preference, if necessary.) For the Kefta (Meatballs) Mix all the Kefta ingredients in a large bowl, mixing with your hands until just combined. Scoop about 1 Tbsp of meat mixture and shape it into a small, 1 inch, ball. Continue until all the meat has been shaped. Nestle meatballs in the sauce.** Cover the pan and cook for 30-35 minutes. Finishing It Off Remove lid and, with large spoon, make 4 deep wells in sauce amidst the meatballs. Crack an egg into each well. Return the lid and cook for an additional 10-15 minutes until egg whites are set. Serve the dish immediately with flatbread or rice. Notes *If using a tagine, either sauté the onions and garlic in a separate pan first, before adding them to the tagine, or omit this step. (But still add the oil with the onions to the tagine.) **Depending on the size of your pan, you may have extra meatballs. They can be skillet fried, baked for 25 minutes at 350⁰F, or frozen for later use. 3.5.3208



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