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.)
Servings: 4 people
Calories: 470kcal
Ingredients
For the Sauce
- 1 teaspoon 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 teaspoon paprika
- 1½ teaspoon cumin
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne powder (optional)
- 3 Tb fresh parsley, chopped (or 1 tablespoon dry)
For the Kefta (Meatballs)
- 1 lb ground beef, 90% lean
- 1 onion, small, minced
- 3 tablespoon fresh parsley, chopped (or 1 tablespoon dry)
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- ⅛-1/4 teaspoon cayenne powder (optional)
Finishing It Off
- 4 eggs
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 tablespoon 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
Serving: 3portions | Calories: 470kcal