Moroccan Spiced Meatballs with Eggs in Tomato Sauce (Kefta Tajine)

By Jackie DeKnock  ,

November 23, 2015

THE best Moroccan Meatball dish ever…and I do mean ever! I know it sounds like a really unusual combination of flavours, but it really, really works together. Try it, you’ll LOVE it!

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  • Yields: 4 servings, 35 meatballs

Ingredients

Meatballs

1 pound ground beef (or lamb)

½ medium-sized onion, grated

½ teaspoon paprika

1 teaspoon thyme

1 tablespoon cumin

1 teaspoon cinnamon

2 sprigs fresh coriander, finely chopped

2 sprigs flat leaf parsley, finely chopped

¼ cup bread crumbs

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

Sauce

2 tablespoon extra virgin olive oil

½ medium onion, grated

½ teaspoon sea salt

½ teaspoon paprika

1/8 teaspoon ground ginger

¼ teaspoon tumeric

½ teaspoon cayenne pepper

3 tablespoons tomato paste

1 cup organic low sodium beef stock (chicken stock works too)

4 eggs (or however many you like)

Method

Meatballs

Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs – 1 inch in diameter, set aside.

Sauce

In a deep frying pan (or tagine if you have one) combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.

Add meatballs and simmer, covered, over medium-low heat for 15 minutes.

Keep checking, once meatballs are thoroughly cooked through, you are ready to put your dish together.

Crack the eggs over the meatballs and cover, cook long enough to just cook the eggs (about 3 minutes.)

Serve over warm couscous if you like. Sprinkle with cumin and garnish with coarsely chopped cilantro.

Suggested Side:
Serve with couscous, Morocco’s national dish. It is made with the finest French durum wheat and nothing is quicker and easier to make. Couscous typically comes in a box and is plain (although many now have flavours added.) Simply follow the instructions on the box and boil water (or stock), stir in the couscous, add olive oil and immediately take it off the burner and let it set for 5 minutes. Fluff and serve steamed couscous sprinkled with freshly chopped coriander.


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Kitchen Confidence Rating Scale:

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= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!


Budget Rating Scale:

We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

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