This Moroccan Meatballs Tagine with Eggs is the kind of high-protein dinner that feels special without being complicated. Think juicy kefta meatballs simmered in a rich, spiced tomato sauce, then finished with eggs gently poached right in the pan. It’s cozy, bold, and honestly the perfect “one-pan meal” when you want comfort food that still fits a low-carb, protein-forward routine.
It’s basically Morocco’s answer to shakshuka, but heartier. Add harissa if you like heat, olives if you want that salty pop, and serve it with something to catch all that sauce.
Protein Score
Protein Score: ???? Powerhouse - 35g to 38g
This tagine is a protein-forward dinner thanks to the kefta meatballs plus eggs cooked directly in the sauce. It’s filling, steady-energy comfort food that works really well for low-carb goals. For even more protein per portion, use lean ground meat and add extra egg whites (they disappear into the sauce and bump the numbers without changing the vibe).
Why You’ll Love This
- High-protein, satisfying, and low-carb friendly (especially if you serve it with veggies instead of bread)
- One-pan dinner that looks impressive but is easy to pull off
- Meal-prep friendly: make the meatballs ahead, simmer when you’re ready
- Big flavor from warm spices, herbs, and slow-simmered tomato sauce
Little Habit That Makes This a Fast Dinner
Any time I buy ground meat, I season a full pound, roll it into meatballs, and freeze them on a tray. Once frozen, I transfer them to a bag. It’s my “future me” dinner hack. When I’m short on time, this tagine comes together fast.
Quick Facts
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4 portions
- Difficulty: Medium
- Dietary Notes: Gluten-free, Low-carb
Ingredients
For the Kefta Meatballs
- 1 lb ground meat (beef or chicken)
- ½ red onion, finely chopped
- 2 tablespoon parsley, chopped
- 2 tablespoon cilantro, chopped
- 2 garlic cloves, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch red chili flakes (optional)
For the Tomato Sauce
- 4 eggs, poached in the sauce
- ½ tablespoon olive oil
- 3 tomatoes, grated (or crushed)
- ½ yellow onion, grated
- 2 tablespoon tomato paste
- 1 cup water (adjust as needed)
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt + pepper to taste
- 2 tablespoon olive oil
Moroccan Meatballs Tagine with Eggs (High-Protein One-Pan Dinner)
Ingredients
For the Kefta Meatballs
- 1 lb ground meat beef or chicken
- ½ red onion finely chopped
- 2 tablespoon parsley chopped
- 2 tablespoon cilantro chopped
- 2 garlic cloves minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Pinch red chili flakes optional
For the Tomato Sauce
- 6 eggs poached in the sauce
- ½ tablespoon olive oil
- 3 tomatoes grated (or crushed)
- ½ yellow onion grated
- 2 tablespoon tomato paste
- 1 cup water adjust as needed
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt + pepper to taste
- 2 tablespoon olive oil
Instructions
Preparing the Meatballs
- Mix the Ingredients: In a large bowl, combine the ground meat, red onion, parsley, cilantro, garlic, paprika, cumin, salt, pepper, and chili flakes. Mix well to ensure all the spices are evenly distributed.
- Marinate: Let the mixture marinate in the refrigerator for at least a couple of hours to allow the flavors to meld.
- Form the Meatballs: Roll the mixture into small meatballs, about the size of a walnut.
Preparing the Sauce
- Grate the Tomatoes: Cut the tomatoes in half and grate them, discarding the skins.
- Cook the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the grated onion and sauté until translucent. Then, add the grated tomatoes, paprika, cumin, salt, and pepper. Cover the pan and bring the mixture to a boil.
- Add the Meatballs: Once the sauce is boiling, gently add the meatballs to the pan. In a separate bowl, dilute the tomato paste with the water and add it to the pan. Cover and let it come to a boil again.
- Simmer: Reduce the heat to low and let the meatballs cook for about 30 minutes, or until they are fully cooked through.
Finishing the Dish
- Add the Eggs: Once the meatballs are cooked, crack the eggs directly into the sauce. Cover the pan and let the eggs cook for 4 to 6 minutes, until they are set but still slightly runny.
- Garnish and Serve: Sprinkle fresh cilantro over the top and serve the tagine with warm flatbread.
Video
Nutrition
Meal Prep + Storage
Meal Prep Tips
This recipe is meal-prep friendly because the flavors deepen and improve the next day.
Best Make-Ahead Method
- Mix and shape the meatballs up to 24 hours in advance and keep them covered in the fridge.
- Prepare the tomato sauce ahead (up to 3 days) and store separately.
- When ready to eat, simmer the meatballs in the sauce, then poach the eggs fresh right before serving.
Freezer Shortcut
- Roll the meatballs and freeze them on a tray first so they don’t stick together.
- Once frozen, transfer to a freezer bag or portion container.
- Cook straight from frozen; just add a few extra minutes to the simmer time.
For easy portioning, I love freezing the meatballs and sauce in 1-cup silicone molds. They make it simple to defrost exactly what you need without wasting food.
These are the ones I use:
???? Souper Cubes 1 Cup Silicone Freezer Molds with Lids
https://amzn.to/40iYmxX
They’re perfect for freezing broth, rice, individual portions, and meal prep recipes like this tagine.
20-Minute Dinner Version
- Use pre-frozen meatballs and pre-made sauce.
- Reheat together until bubbling.
- Crack the eggs directly into the hot sauce and cook to your preference.
Storage
Texture tip: For best results, store the sauce and meatballs together, but cook eggs fresh when reheating. Eggs can become rubbery if reheated.
Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating
- Stovetop (best method): Reheat gently over low heat. Add a splash of water if the sauce has thickened.
- Microwave: Heat in short bursts, stirring between rounds. Add a spoonful of water if needed.
Freezing
- Freeze the meatballs and sauce without the eggs for up to 2 to 3 months.
- Thaw overnight in the refrigerator.
- Reheat until bubbling, then poach fresh eggs directly in the sauce before serving.
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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This sounds like a delicious comfort food meal, Gaila! I mean those meatballs. With that mix of seasonings, they're bound to be delicious! Sign me up for a batch of this one, ok? 🙂
Hey David,
I'll sure sign you up for the next one!! it was really good! 😉
The Kefta meatballs sound so deliciously seasoned.