Moroccan meatballs tagine with tomato sauce

Prep Time: 45

Cook Time: 30

Total Time: 1 15

Servings:

Author: Gaila - The Petit Gourmet

5 from 2 votes

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This delightful dish, also known as Kefta's Tajine with Eggs, is like a Moroccan take on shakshuka, featuring juicy, zesty meatballs simmered in a rich tomato sauce. It’s easy, affordable, and guaranteed to impress.

Ingredients

For the Kefta Meatballs

1 pound of ground meat beef or chicken: Choose quality ground meat for the best flavor.
1/2 red onion finely chopped: Adds sweetness and texture.
2 tablespoons parsley chopped: Fresh and bright.
2 tablespoons cilantro chopped: Adds a citrusy note.
2 garlic cloves minced: Essential for depth of flavor.
1 tablespoon paprika: Adds a mild sweet pepper flavor.
1 teaspoon cumin: Earthy and warm.
1 teaspoon salt: Enhances all the flavors.
1/2 teaspoon pepper: For a bit of heat.
Pinch of red chili flakes: Optional for those who like it spicy.

For the Tomato Sauce

1/2 tablespoon olive oil: A good-quality olive oil adds richness.
3 tomatoes: Fresh and juicy.
1/2 yellow onion grated: Adds a subtle sweetness.
2 tablespoons tomato paste: Intensifies the tomato flavor.
1 cup of water: Adjusts the sauce consistency.
1 teaspoon paprika: For a smoky depth.
1/2 teaspoon cumin: Complements the meatballs.
Salt and pepper to taste: Balances the flavors.
2 tablespoons olive oil: For cooking and added richness.
4 eggs: Poached directly in the sauce for an authentic touch.

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.

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