Moroccan Spiced Meatball Tagine (Print Version)
# Ingredients:
→ Moroccan Meatballs (Kefta)
01 -
1 pound ground lamb or ground beef
02 -
¼ onion, grated
03 -
2 tablespoons fresh parsley, chopped
04 -
2 tablespoons fresh cilantro, chopped
05 -
1 teaspoon paprika
06 -
½ teaspoon cumin powder
07 -
1 teaspoon coriander powder
08 -
1 teaspoon salt
09 -
½ teaspoon pepper
10 -
¼ teaspoon turmeric
11 -
¼ teaspoon cinnamon
12 -
½ teaspoon ginger powder (optional)
13 -
2 garlic cloves, grated
→ Meatball Tagine
14 -
2½ tablespoons olive oil
15 -
1 large onion, diced
16 -
3 garlic cloves, finely chopped
17 -
1½ teaspoons paprika
18 -
¼ teaspoon turmeric
19 -
¼ teaspoon cinnamon
20 -
½ teaspoon pepper
21 -
½ teaspoon cumin
22 -
1 teaspoon coriander
23 -
¼ teaspoon ginger powder or 1 teaspoon fresh grated ginger (optional)
24 -
¼ teaspoon cayenne
25 -
Salt to taste
26 -
1 tablespoon tomato paste
27 -
1½ cups grated tomatoes
28 -
2 tablespoons fresh parsley, chopped
29 -
2 tablespoons fresh cilantro, chopped
30 -
¼ cup water
31 -
3-4 eggs (optional but highly recommended)
# Instructions:
01 -
Mix all the meatball ingredients in a large bowl, combining with your hands until just combined. Form 1¼ inch meatballs and refrigerate while preparing the sauce.
02 -
Heat olive oil in a wide skillet or tagine over medium-high heat. Sauté the onion until lightly golden brown. Add garlic and sauté for an additional minute.
03 -
Mix powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger powder) in a small bowl. Add them to the onions and mix thoroughly. Stir in the tomato paste and cook for 1 minute.
04 -
Add grated tomatoes, chopped parsley and cilantro, along with salt. Mix well and add water. Reduce heat to medium-low and simmer for 25-30 minutes, stirring occasionally, until the sauce reaches the desired consistency. Adjust seasoning to taste.
05 -
Add meatballs to the sauce, cover, and simmer for 10-15 minutes until cooked through. Flip the meatballs halfway and coat them in the sauce.
06 -
Make 3-4 deep wells in the sauce and crack an egg into each well. Cover and cook for 10-15 minutes, until the egg whites are set and yolks are cooked to preference.
07 -
Garnish with parsley or cilantro. Serve immediately with warm crusty bread or couscous, optionally with a drizzle of olive oil or green olives stirred in.
# Notes:
01 -
For best results, use fresh herbs and freshly ground spices.