Kefta Mkaouara (Moroccan Meatball Tagine)
User Reviews
4.9
21 reviews
Excellent
Kefta Mkaouara (Moroccan Meatball Tagine)
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Meatballs get a Moroccan twist in this unique dish. Kefta Mkaouara is a Moroccan dish made up of tiny meatballs, simmered in a flavorful tomato sauce and crowned with poached eggs.Yield: 1 (10 inch) skillet (For best results, use a skillet with a lid.)
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Ingredients
For the Sauce
- 1 tsp olive 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
- 1/8 tsp cayenne powder (optional)
- 3 Tb fresh parsley, chopped (or 1 Tbsp dry)
For the Kefta (Meatballs)
- 1 lb ground beef, 90% lean
- 1 onion, small, minced
- 3 Tbsp fresh parsley, chopped (or 1 Tbsp dry)
- 1 tsp cumin
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp black pepper
- 1/8-1/4 tsp cayenne powder (optional)
Finishing It Off
- 4 eggs
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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 350F, or frozen for later use.
Nutrition Information
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Serving
3portions
Calories
470kcal
(24%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 3portions | |
| Calories | 470kcal | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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