Moroccan Kefta with Eggs (Print Version)
# Ingredients:
→ Moroccan Meatballs (Kefta)
01 -
1 pound ground lamb or ground beef
02 -
¼ onion, shredded
03 -
2 Tbsp chopped fresh parsley
04 -
2 Tbsp chopped fresh cilantro
05 -
1 tsp paprika
06 -
½ tsp ground cumin
07 -
1 tsp ground coriander
08 -
1 tsp salt
09 -
½ tsp pepper
10 -
¼ tsp turmeric
11 -
¼ tsp cinnamon
12 -
½ tsp ground ginger (if you want)
13 -
2 garlic cloves, shredded
→ Meatball Tagine
14 -
2½ Tbsp olive oil
15 -
1 large onion, chopped
16 -
3 garlic cloves, minced
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 ground ginger 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 parsley
29 -
2 Tbsp chopped fresh cilantro
30 -
¼ cup water
31 -
3-4 eggs (they make it better but you can skip them)
# Instructions:
01 -
Mix everything for the meatballs in a big bowl using your hands until just combined. Shape into 1¼ inch balls. Put them in the fridge while you make the sauce.
02 -
Warm olive oil in a wide pan or tagine over medium-high heat. Cook onion till slightly golden. Toss in garlic and cook another minute.
03 -
Put all dry spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne, ginger) in a small bowl and mix. Add to the onions and stir well. Drop in tomato paste and cook one minute more.
04 -
Throw in shredded tomatoes, chopped herbs, and salt. Stir everything together. Add water, lower heat to medium-low and let it bubble for 25-30 minutes, stirring 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 them halfway so they get coated in sauce.
06 -
Make 3-4 little holes in the sauce between the meatballs with a spoon. Crack an egg into each hole. Cover and cook for 10-15 minutes until egg whites aren't runny and yolks are how you like them.
07 -
Sprinkle with fresh parsley or cilantro. Eat right away with warm bread or couscous drizzled with olive oil. Try adding green olives too.
# Notes:
01 -
You'll get the best flavor using a clay tagine pot if you have one
02 -
You don't need to add eggs if you don't want to
03 -
Make sure your sauce isn't too runny or too thick by adding more or less water