Kefta Mkaouara (Moroccan Meatball Tagine)
User Reviews
4.9
14 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 minced, cloves
- 2 lbs tomato 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 pepper powder optional
- 3 Tb parsley chopped (or 1 Tbsp dry, fresh
For the Kefta (Meatballs)
- 1 lb ground beef 90% lean
- 1 onion small, minced
- 3 Tbsp parsley chopped (or 1 Tbsp dry, fresh
- 1 tsp cumin
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp black pepper
- 1/8-1/4 tsp cayenne pepper powder optional
Finishing It Off
- 4 egg
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
Show Details
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
14 reviews
Excellent
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