Moroccan Kefta Tagine

Name: Moroccan Kefta Tagine
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 pounds fresh ripe tomatoes; 1 medium onion, finely chopped, optional; 1/3 cup olive oil; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh cilantro; 3 to 5 cloves garlic, pressed; 1 1/2 teaspoons paprika; 1 1/2 teaspoons cumin; 1 1/2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 1 bay leaf; 1 pound ground beef, or lamb, or a combination of the two; 1 medium onion, chopped very fine; 1 small green pepper, finely chopped; 1/4 cup chopped fresh parsley, plus more for garnish; 1/4 cup chopped fresh cilantro, plus more for garnish; 1 to 2 teaspoons paprika; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 1/8 to 1/4 teaspoon cayenne pepper; 1 to 2 chile peppers, optional; 1/4 cup water; 3 to 4 large eggs

A traditional Moroccan meatball dish, Kefta Mkaouara, is prepared in a zesty tomato sauce and can be optionally served with eggs.

⭐ 4.4 (109 reviews) Prep: 30 minCook: 80 minTotal: 110 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Moroccan

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Ingredients

For the Tomato Sauce:

2 pounds fresh ripe tomatoes
1 medium onion, finely chopped, optional
1/3 cup olive oil
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 to 5 cloves garlic, pressed
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 bay leaf

For the Kefta Meatballs:

1 pound ground beef, or lamb, or a combination of the two
1 medium onion, chopped very fine
1 small green pepper, finely chopped
1/4 cup chopped fresh parsley, plus more for garnish
1/4 cup chopped fresh cilantro, plus more for garnish
1 to 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
1 to 2 chile peppers, optional
1/4 cup water
3 to 4 large eggs

Instructions

Prepare the tomato sauce by combining chopped or grated tomatoes with onion, olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in a tagine or large skillet.
Cover and simmer the sauce over medium heat for at least 15 to 20 minutes.
Prepare the kefta by mixing ground meat with onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper, then form into small, 3/4-inch meatballs.
Add the meatballs and 1/4 cup water to the simmering sauce, cover, and cook for 30 to 40 minutes until the sauce thickens.
Optionally, add eggs to the tagine without breaking yolks, cover, and cook for 7 to 10 minutes until whites are solid and yolks are partially set.
Serve immediately, garnished with fresh parsley or cilantro if desired.

Nutritional Info (per serving)

Calories: 621 kcal

Carbohydrate: 18 g

Cholesterol: 287 mg

Fiber: 6 g

Protein: 41 g

Saturated Fat: 12 g

Sodium: 1525 mg

Sugar: 9 g

Fat: 44 g

Unsaturated Fat: 0 g