If you’re craving a dish that’s bursting with flavors, hearty, and steeped in tradition, you have to try the Moroccan Meatball Tagine (Kefta Mkaouara) Recipe. This recipe brings together tender, spiced meatballs simmered in a rich tomato sauce that’s enhanced by an aromatic blend of spices and fresh herbs. It’s comfort food at its finest—warming, satisfying, and perfect for sharing with friends or family on a cozy evening.
Ingredients You’ll Need
This recipe relies on simple but essential ingredients that each play a critical role in building layers of flavor and creating a tapestry of textures and colors. From fragrant spices to fresh herbs and a luscious tomato base, every component is thoughtfully chosen.
- Ground lamb or beef: The savory foundation for juicy, flavorful meatballs.
- Onion (grated and diced): Adds natural sweetness and depth to both meatballs and sauce.
- Fresh parsley and cilantro: Brighten the dish with fresh herbal notes.
- Spices (paprika, cumin, coriander, turmeric, cinnamon, ginger, cayenne): A fragrant, warming blend that defines the dish’s character.
- Garlic: Infuses pungency and complexity throughout.
- Tomato paste and grated tomatoes: Create a rich, vibrant base for the sauce.
- Olive oil: Provides a silky quality to the sauce and helps meld flavors beautifully.
- Eggs (optional): Add richness and a lovely textural contrast when poached in the sauce.
How to Make Moroccan Meatball Tagine (Kefta Mkaouara) Recipe
Step 1: Prepare the Meatballs
Start by mixing the ground lamb or beef with grated onion, fresh parsley and cilantro, garlic, and all the aromatic spices. Use your hands to combine everything gently but thoroughly—overmixing can make the meatballs tough. Shape the mixture into small, uniform 1¼ inch meatballs for even cooking. Pop them into the fridge while you prepare the sauce, allowing the flavors to meld and the meatballs to firm up a bit.
Step 2: Make the Spiced Tomato Sauce
Heat olive oil in a wide skillet or traditional tagine if you have one. Sauté the diced onions until they are lightly caramelized, developing a beautifully sweet and golden base. Add garlic and sauté until fragrant—this step is crucial to unlock the sauce’s full flavor potential. Next, stir in the ground spices and tomato paste, letting the mixture toast slightly to deepen the aroma. Incorporate freshly grated tomatoes, chopped parsley, and cilantro, then season with salt and add water to simmer. Allow it to gently bubble away for 25 to 30 minutes, stirring occasionally, until the sauce thickens and the flavors marry perfectly.
Step 3: Simmer the Meatballs
Carefully nestle the chilled meatballs into the simmering sauce. Cover and let them cook for 10 to 15 minutes, flipping halfway through so they’re evenly coated and cooked through, while absorbing all that incredible tomato and spice goodness. The slow simmer ensures they stay tender and juicy with a flavor-packed crust of sauce clinging to every bite.
Step 4: Poach the Eggs (Optional but Recommended)
Create little wells in the sauce between the meatballs and crack an egg into each. Cover and cook gently for another 10 to 15 minutes until the egg whites are perfectly set and the yolks remain gloriously runny or cooked to your preference. This addition makes the tagine even more special, adding a luscious silkiness that contrasts beautifully with the spicy meat and tangy sauce.
How to Serve Moroccan Meatball Tagine (Kefta Mkaouara) Recipe
Garnishes
The finishing touch is simple but impactful. Fresh chopped parsley or cilantro sprinkled atop brings a fresh, vibrant pop of color and flavor to the warm, hearty stew. A drizzle of extra virgin olive oil adds richness and shine, making the dish irresistible.
Side Dishes
This Moroccan Meatball Tagine (Kefta Mkaouara) Recipe pairs wonderfully with crusty warm bread to soak up every drop of the sauce or a fluffy mound of couscous that perfectly absorbs the spicy tomato goodness. For added variety, serve with green olives stirred into the sauce or a light salad for a contrast in texture.
Creative Ways to Present
Serve the tagine directly from an earthenware pot for an authentic and rustic appeal. Arrange the meatballs and eggs neatly, and garnish with fresh herbs before serving. For a festive touch, sprinkle toasted nuts like almonds or pine nuts for crunch or add preserved lemons on the side to bring zesty brightness.
Make Ahead and Storage
Storing Leftovers
This tagine tastes fantastic leftover, as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to three days. Before storing, make sure the dish has cooled to room temperature to preserve freshness.
Freezing
You can freeze this dish, but it’s best to do so before adding the eggs, as the texture of poached eggs doesn’t hold well after freezing. Freeze the meatballs and tomato sauce in a freezer-safe container for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the sauce thickens too much in the fridge, add a splash of water or broth to loosen it up. If you want eggs, it’s best to add fresh ones and poach them again when reheating.
FAQs
Can I use ground chicken or turkey instead of lamb or beef?
Absolutely! While lamb or beef offers richer flavors, ground chicken or turkey can be a lighter alternative. Just keep in mind they can dry out more easily, so be gentle when mixing and perhaps add a touch of olive oil or a beaten egg to keep the meatballs moist.
Is the egg really necessary in the recipe?
The eggs are optional but highly recommended. They add a creamy richness and a delightful texture contrast that makes the dish truly special. If you’re not a fan of eggs, the tagine is equally delicious without them.
What can I substitute if I don’t have a tagine pot?
No tagine? No problem! A wide, heavy-bottomed skillet or Dutch oven works perfectly. The key is allowing the sauce and meatballs to simmer gently and evenly, which any heavy pan can handle well.
How spicy is this Moroccan Meatball Tagine (Kefta Mkaouara) Recipe?
The dish has a warm, aromatic spiciness thanks to the cayenne and other spices, but it’s not overwhelming. You can adjust the cayenne quantity to your heat preference to make it milder or bolder.
Can I prepare this dish vegan or vegetarian?
This traditional recipe centers on meat, but you can adapt it by using plant-based meat substitutes or homemade lentil or chickpea meatballs seasoned similarly. The flavorful tomato sauce remains a delicious base for many variations.
Final Thoughts
There’s something incredibly comforting and joyous about sharing a steaming pot of Moroccan Meatball Tagine (Kefta Mkaouara) Recipe with loved ones. Its beautiful blend of spices, tender meatballs, and rich tomato sauce makes for an unforgettable meal that’s surprisingly easy to prepare. I encourage you to dive in and let this recipe become one of your treasured go-tos for cozy dinners filled with warmth and flavor.
PrintMoroccan Meatball Tagine (Kefta Mkaouara) Recipe
Authentic Moroccan Meatball Tagine, also known as Kefta Mkaouara, features spiced ground lamb or beef meatballs simmered in a rich tomato-based sauce infused with traditional Moroccan spices. This hearty, comforting dish is finished with optional poached eggs and fresh herbs, perfect served with crusty bread or couscous for a flavorful North African meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Halal
Ingredients
Moroccan Meatballs (Kefta)
- 1 pound ground lamb or ground beef
- ¼ onion, grated
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- ½ tsp pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
Meatball Tagine Sauce
- 2½ Tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, finely chopped
- 1½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp pepper
- ½ tsp cumin
- 1 tsp coriander
- ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional)
- ¼ tsp cayenne
- Salt to taste
- 1 Tbsp tomato paste
- 1½ cup grated tomatoes
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp fresh cilantro, chopped
- ¼ cup water
- 3–4 eggs (optional but highly recommended)
Instructions
- Prepare Meatball Mix: In a large bowl, combine the ground lamb or beef with grated onion, chopped parsley and cilantro, paprika, cumin, coriander, salt, pepper, turmeric, cinnamon, optional ginger powder, and grated garlic cloves. Mix gently with your hands until ingredients are just combined to keep the meat tender. Form mixture into 1¼ inch meatballs and place in the refrigerator to chill while you prepare the sauce.
- Sauté Aromatics: Heat olive oil in a wide skillet or tagine over medium-high heat. Add diced onion and sauté until it begins to turn a light golden brown, about 5-7 minutes. Add finely chopped garlic and cook for an additional minute until fragrant.
- Add and Toast Spices: In a small bowl, mix together paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, and optional ginger powder. Stir the spice blend into the onion mixture, cooking for about one minute to toast and release their flavors. Then add the tomato paste and cook for another minute, stirring constantly.
- Simmer Tomato Sauce: Incorporate grated tomatoes, chopped cilantro, parsley, and salt to taste into the skillet. Pour in ¼ cup water, reduce heat to medium-low, and let the sauce simmer gently for 25-30 minutes, stirring occasionally. Adjust seasoning as needed once the sauce thickens to your desired consistency.
- Cook Meatballs: Add the chilled meatballs to the simmering sauce, cover, and cook for 10-15 minutes. Flip the meatballs halfway through cooking to ensure even cooking and thorough coating in the sauce. The meatballs should be cooked through and tender.
- Add Eggs (Optional): Using a spoon, make 3-4 deep wells between the meatballs in the sauce. Crack an egg into each well. Cover and cook for an additional 10-15 minutes, or until the egg whites are set but yolks remain runny, or cook longer if preferred.
- Garnish and Serve: Sprinkle fresh parsley or cilantro over the finished dish. Serve immediately with warm crusty bread or couscous, optionally drizzled with extra virgin olive oil. Green olives can be stirred in for extra flavor.
Notes
- You can use ground lamb, beef, or a mix according to preference.
- Fresh herbs like parsley and cilantro are essential for authentic flavor and garnish.
- Cooking the eggs in the sauce is optional but adds a lovely creamy texture and richness.
- A tagine or heavy skillet works best, but any wide pan suited for simmering will do.
- Serve with couscous, rice, or rustic bread to soak up the delicious sauce.
- Adjust cayenne pepper to control the spice level to your taste.
