Moroccan Meatball Tagine
An easy recipe for the popular Moroccan Meatball Tagine called Kefta Mkaouara or Kefta Mkawra. Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition to the dish.
The meatballs can be made from ground lamb, ground beef, or a combination of the two. Use a traditional tagine or a deep, wide skillet with a lid.
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|1 lb.(about 1/2 kg) ground beef or lamb (or a combinati|
|1 mediumonion; chopped very fine|
|1/2 teaspoonground cinnamon (optional)|
|1/4 teaspoonhot paprika (or 1/8 teaspoon ground hot pepper)|
|1/4 cupchopped fresh parsley|
|1/4 cupchopped fresh coriander (cilantro)|
|2 lbs. (about 1 kg) fresh; ripe tomatoes|
|1 mediumonion; very finely chopped (optional)|
|1 1/2 teaspoonspaprika|
|1 1/2 teaspoonscumin|
|1 1/2 teaspoonssalt|
|1/2 teaspoonhot paprika or 1/4 teaspoon ground hot pepper|
|3 tablespoonsfinely chopped fresh parsley|
|3 tablespoonsfinely chopped fresh coriander (cilantro)|
|3 clovesgarlic; pressed|
|1/3 cupolive oil|
|3 or 4 eggs (optional)|
Moroccan Meatball Tagine Preparation
Start Cooking the Tomato Sauce
Peel, seed and chop the tomatoes OR cut the tomatoes in half, seed them and grate them.
Mix the tomatoes, onions (if using) and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)
Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the sauce to cook for 15 to 20 minutes before adding the meatballs.
Make the Kefta Meatballs
Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.
Add the meatballs to the tomato sauce, along with a little water – 1/4 cup (60 ml) is usually sufficient – and cover. Cook for about 40 minutes, or until the sauce is thick.
Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.
Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.
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