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Kefta Mkaouara (Moroccan Meatball Tagine)

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.) 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 people
Calories: 470 kcal
Course: Dinner
Cuisine: Moroccan

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

Instructions

For the Sauce
    Cup of Yum
  1. 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)
  1. 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.
  2. Nestle meatballs in the sauce.** Cover the pan and cook for 30-35 minutes.
Finishing It Off
  1. 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.
  2. 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

Serving 3portions Calories 470kcal (24%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 470

% Daily Value*

Serving 3portions
Calories 470kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.