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

Yields1 Serving

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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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)
Meatballs
1

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

Sauce
2

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.

3

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

4

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

5

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

6

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

Nutrition Facts

0 servings

Serving size

4 servings, 35 meatballs