Kefta Mkaouara, also known as Moroccan Meatball Tagine, is a beloved classic from Moroccan cuisine that captures the vibrant and aromatic flavors of North Africa. “Kefta” refers to the spiced ground meat, typically lamb or beef, shaped into meatballs.
These flavorful meatballs are slowly simmered in a rich tomato-based sauce, with poached eggs nestled in between. The result is a savory and satisfying dish that, when the lid is lifted, reveals the warm, comforting delight of Kefta Mkaouara!
INGREDIENTS
Moroccan Meatballs (Kefta)
- 1 pound ground lamb or beef
- ¼ onion, grated
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
Meatball Tagine
- 2½ Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 1½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp pepper
- ½ tsp cumin
- 1 tsp coriander
- ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
- ¼ tsp cayenne pepper
- Salt to taste
- 1 Tbsp tomato paste
- 1½ cups grated tomatoes
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- ¼ cup water
- 3-4 eggs (optional, but recommended)
INSTRUCTIONS
- In a large bowl, combine all the meatball ingredients and mix with your hands until well incorporated. Form 1¼-inch meatballs and refrigerate while you prepare the sauce.
- Heat olive oil in a wide skillet or tagine over medium-high heat. Sauté the diced onion until lightly golden. Add the garlic and cook for another minute.
- In a small bowl, mix together the paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, and ginger (if using). Add this spice mix to the onions and garlic, stirring to combine. Stir in the tomato paste and cook for an additional minute.
- Add the grated tomatoes, fresh parsley, cilantro, and salt to the pan. Mix well and add the water. Reduce the heat to medium-low and let the sauce simmer for 25-30 minutes, stirring occasionally. Taste the sauce and adjust the seasoning as needed.
- Gently add the meatballs to the simmering sauce. Cover and continue cooking for 10-15 minutes, or until the meatballs are cooked through, turning them halfway through to ensure they are well-coated in the sauce.
- Using a spoon, make 3-4 deep wells in the sauce between the meatballs. Crack an egg into each well. Cover the pan and cook for another 10-15 minutes, until the egg whites are set and the yolks are done to your preference (typically, the yolks should remain runny).
- Garnish with additional chopped parsley or cilantro. Serve immediately with warm, crusty bread, couscous, or green olives stirred in for extra flavor. Enjoy!
