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Tasty Moroccan Meatballs with Eggs

Featured in: Hearty Meals to Satisfy Your Hunger

This traditional Moroccan dish combines juicy beef or lamb meatballs (kefta) flavored with an aromatic mix of spices like cumin, paprika, cinnamon, and coriander. These tasty meatballs slowly cook in a boldly seasoned tomato sauce until tender, then eggs get dropped right into the bubbling mixture to cook just until the whites firm up but the yolks stay deliciously runny.

The combination of warming spices and fresh herbs creates a depth of flavor that's a signature of Moroccan cooking. Grab some crusty bread to soak up the sauce and egg yolks, or pile everything over fluffy couscous to catch every drop of the tasty sauce.

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Updated on Wed, 16 Apr 2025 16:41:55 GMT
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Frequently Asked Questions

→ Can I make these Moroccan meatballs ahead of time?

Absolutely! You can shape the meatballs a day before and keep them raw in your fridge. The sauce can be made early too. When you're ready to eat, just warm up the sauce, drop in the meatballs, and follow the rest of the steps. Just remember to crack in fresh eggs right before you plan to serve it for the best results.

→ What's the best type of meat to use for kefta meatballs?

Most people go with lamb for kefta as it brings a deeper flavor that goes great with the Moroccan spice blend. But beef works really well too. Try to find meat with around 15-20% fat to keep your meatballs juicy and tender. Too lean and you'll end up with dry meatballs that nobody wants.

→ Can I skip the eggs in this tagine?

You can leave the eggs out if you want, but they really make the dish special. The creamy yolks mix into the spicy tomato sauce and create this amazing rich texture. Don't like runny yolks? No problem. Just let them cook a bit longer until they're as firm as you like them.

→ What's the best way to serve Moroccan meatball tagine?

The classic way is to bring the whole pot to the table and let everyone dig in. Grab some warm bread for scooping up all that sauce, or put it over a bed of couscous which soaks up all the yummy flavors. A small green salad with lemony dressing on the side works great. Sprinkle some extra fresh herbs on top and a little drizzle of olive oil before serving.

→ Can I freeze this Moroccan meatball dish?

You can totally freeze the meatballs and sauce for up to 3 months, just don't add the eggs before freezing. When you want to eat it, thaw it in your fridge overnight, then warm it up slowly on the stove until it's hot. Add fresh eggs while reheating and cook them as the recipe says. The texture might change a tiny bit but it'll still taste amazing.

→ What can I substitute for fresh herbs if they're unavailable?

If you can't find fresh parsley and cilantro, you can use dried ones instead. Go with about 1 teaspoon of dried herbs for every tablespoon of fresh ones called for. But honestly, fresh herbs give the dish a brightness that's hard to get from dried stuff. If you can only find one fresh herb, use that and go with dried for the other one.

Moroccan Kefta with Eggs

Flavorful kefta meatballs bathed in a zesty tomato sauce, topped with perfectly runny eggs for soaking up with bread.

Prep Time
20 Minutes
Cook Time
55 Minutes
Total Time
75 Minutes
By: Barbara

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Moroccan

Yield: 4 Servings (10-12 meatballs)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Moroccan Meatballs (Kefta)

01 1 pound ground beef or ground lamb
02 ¼ onion, shredded
03 2 Tbsp chopped fresh cilantro
04 2 Tbsp chopped fresh parsley
05 1 tsp paprika
06 ½ tsp cumin powder
07 1 tsp coriander powder
08 1 tsp salt
09 ½ tsp pepper
10 ¼ tsp turmeric
11 ¼ tsp cinnamon
12 ½ tsp ginger powder (if you want)
13 2 garlic cloves, shredded

→ Meatball Tagine

14 2½ Tbsp olive oil
15 1 large onion, cut in cubes
16 3 garlic cloves, finely diced
17 1½ tsp paprika
18 ¼ tsp turmeric
19 ¼ tsp cinnamon
20 ½ tsp pepper
21 ½ tsp cumin
22 1 tsp coriander
23 ¼ tsp ginger powder or 1 tsp fresh shredded ginger (if you want)
24 ¼ tsp cayenne
25 Salt as needed
26 1 Tbsp tomato paste
27 1½ cups shredded tomatoes
28 2 Tbsp chopped fresh cilantro
29 2 Tbsp chopped fresh parsley
30 ¼ cup water
31 3-4 eggs (suggested but you can skip)

Instructions

Step 01

Mix all the meatball stuff in a big bowl using your hands until everything sticks together. Shape into 1¼ inch balls. Stick them in the fridge while you make the sauce.

Step 02

Warm olive oil in a big pan or tagine over medium-high heat. Cook onion until it gets slightly brown. Throw in garlic and cook for another minute.

Step 03

Put all dry spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger) in a tiny bowl. Dump into the onion mix and stir good. Add tomato paste and cook for a minute.

Step 04

Throw in shredded tomatoes, chopped parsley, cilantro, and salt. Mix it all up. Add water, turn heat down to medium-low and let it bubble for 25-30 minutes, giving it a stir now and then. Taste and add more salt if needed.

Step 05

Drop meatballs into the sauce. Cover and let them cook for 10-15 minutes until done, flipping once to cover them in sauce.

Step 06

Make 3-4 little holes in the sauce between meatballs with a spoon. Break an egg into each hole. Cover and let cook for 10-15 minutes until the whites aren't runny and yolks are how you like them.

Step 07

Sprinkle fresh parsley or cilantro on top. Eat right away with warm bread or couscous with a drizzle of olive oil. Green olives go great with this too.

Notes

  1. You'll get the best flavor using a real clay tagine pot if you've got one
  2. You can skip the eggs if you don't want them, but they make it extra tasty
  3. Your sauce should be thick but still pourable, so add more water if needed

Tools You'll Need

  • Big mixing bowl
  • Wide pan or tagine pot
  • Small bowl for mixing spices
  • Grater for tomatoes and garlic

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs in it
  • Might have gluten if you eat it with bread

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 26.4 g
  • Total Carbohydrate: 15.2 g
  • Protein: 22.8 g