Moroccan Meatball Tagine (Kefta Mkaouara) Recipe
This Moroccan Meatball Tagine, also known as Kefta Mkaouara, is a comforting and aromatic dish featuring spiced ground lamb or beef meatballs simmered in a rich tomato-based sauce scented with warm spices and herbs. Often finished with eggs poached directly in the sauce, this traditional North African recipe is perfect for a cozy meal served with crusty bread or couscous.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
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 the Meatballs: In a large bowl, combine the ground lamb or beef with grated onion, parsley, cilantro, and all the spices along with grated garlic. Mix gently with your hands until just combined to avoid dense meatballs. Shape the mixture into 1¼ inch diameter meatballs and refrigerate them while you prepare the sauce.
- Sauté Onions and Garlic: Heat olive oil in a wide skillet or a traditional tagine over medium-high heat. Add the diced onion and sauté until golden brown. Stir in the finely chopped garlic and cook for an additional minute to release the flavors.
- Add Spices and Tomato Paste: In a small bowl, mix together all powdered spices: paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, and ginger powder if using. Add this spice blend to the onion and garlic mixture, stirring well to coat. Add the tomato paste and cook for about a minute to deepen its flavor.
- Make the Sauce: Stir in the grated tomatoes, chopped parsley, cilantro, and salt. Add water, then reduce heat to medium-low and let the sauce simmer gently for 25 to 30 minutes. Stir occasionally until the sauce thickens to your preferred consistency. Adjust seasoning to taste.
- Cook the Meatballs: Gently place the meatballs into the simmering sauce. Cover the pan and cook for 10 to 15 minutes, flipping the meatballs halfway through to ensure even coating and cooking. The meatballs should be fully cooked but remain tender.
- Poach the Eggs (Optional): Create 3 to 4 small wells in the sauce around the meatballs and carefully crack an egg into each well. Cover and cook for another 10 to 15 minutes until the egg whites are set and the yolks are cooked to your liking, typically runny for traditional style.
- Garnish and Serve: Sprinkle extra chopped parsley or cilantro over the dish. Serve immediately with warm crusty bread or couscous, optionally drizzled with extra virgin olive oil. For an additional twist, stir in some green olives before serving.
Notes
- Ground lamb is traditional and adds authentic richness, but ground beef can be used as a milder alternative.
- Adjust the cayenne amount to control the spiciness of the sauce.
- Using a tagine pot enhances flavor and mimics traditional cooking, but a heavy skillet works equally well.
- Poached eggs are optional but highly recommended to add creaminess and extra protein.
- This dish pairs beautifully with couscous, rice, or chunks of crusty bread to soak up the delicious sauce.
Keywords: Moroccan meatballs, Kefta Mkaouara, meatball tagine, North African recipe, spiced meatballs, tomato sauce, poached eggs, lamb meatballs
