Moroccan Spiced Meatballs with Eggs in Tomato Sauce (Kefta Tajine)
AuthorJackie DeKnockCategoryGOURMET ADVENTURE, MoroccoTHE 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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Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs – 1 inch in diameter, set aside.
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.
Gourmet Safari Rating Scales
Kitchen Confidence Rating Scale:
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
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= Caviar (aka expensive…but you’re worth it!)
Ingredients
Directions
Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs – 1 inch in diameter, set aside.
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.
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