Moroccan 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.
