Moroccan Kefta with Eggs (Print Version)
# 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:
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.
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.
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.
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.
05 -
Drop meatballs into the sauce. Cover and let them cook for 10-15 minutes until done, flipping once to cover them in sauce.
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.
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:
01 -
You'll get the best flavor using a real clay tagine pot if you've got one
02 -
You can skip the eggs if you don't want them, but they make it extra tasty
03 -
Your sauce should be thick but still pourable, so add more water if needed