Moroccan Meatballs Tagine Kefta
Delight your senses with Moroccan Meatballs Tagine Kefta, a hearty and flavorful Middle Eastern dish that captures the essence of Moroccan cuisine. This recipe features tender, spiced meatballs made from ground beef or lamb, combined with aromatic herbs like cilantro and parsley, and perfectly balanced with warm spices such as cumin, paprika, and cinnamon. Simmered in a rich tomato sauce infused with garlic and a touch of heat, the meatballs become irresistibly juicy and flavorful. For an authentic Moroccan touch, optional poached eggs are nestled into the sauce, creating a luscious finishing layer. Serve this comforting tagine-style dish with crusty bread, fluffy couscous, or fragrant rice to soak up every drop of the savory, spiced sauce. Perfect for a family dinner or entertaining guests, Moroccan Meatballs Tagine Kefta promises to transport your taste buds to North Africa with every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground beef or lamb
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh parsley, chopped
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground coriander
- 0.5 tsp cinnamon
- 1 tsp salt
- 0.5 tsp black pepper
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 100 ml hot water or broth
- 2 pieces eggs (optional, for poaching in sauce)
- 0.5 tsp cayenne pepper (optional, for heat)
Instructions
In a large bowl, combine ground beef or lamb, half of the chopped onion, 1 minced garlic clove, 2 tablespoons each of chopped cilantro and parsley, 1 teaspoon ground cumin, 1 teaspoon paprika, 0.5 teaspoon ground coriander, 0.25 teaspoon cinnamon, and 0.5 teaspoon salt. Mix well to combine.
Form the meat mixture into small balls, about the size of a walnut, and set aside on a tray.
In a large tagine or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the remaining chopped onion and sauté until softened, about 3-4 minutes.
Add the remaining minced garlic, 1 teaspoon ground cumin, 1 teaspoon paprika, 0.5 teaspoon ground coriander, and optional cayenne for heat. Stir for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, hot water or broth, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Bring the sauce to a gentle simmer.
Carefully add the meatballs to the sauce, making sure they are mostly submerged. Cover with a lid and let the tagine simmer over low to medium heat for 25-30 minutes, turning the meatballs halfway through for even cooking.
If desired, crack 2 eggs directly into the simmering sauce during the last 5 minutes of cooking. Cover and poach the eggs until the whites are set but the yolks remain runny.
Sprinkle the finished dish with the remaining chopped cilantro and parsley before serving.
Serve hot with crusty bread, couscous, or rice to soak up the rich tomato sauce.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.0 g | 181% | |
| Saturated Fat | 47.9 g | 240% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 2937 mg | 128% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.7 g | ||
| Protein | 105.0 g | 210% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 372 mg | 29% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 3194 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
