Meatballs Kefta Tagine
by Hanane OuaddahouCategory
Main dish/tagines/meatballs/lunch/dinner
Servings
4
Prep Time
20 minutes
Cook Time
40 minutes
Author:
Hanane OUADDAHOU
This popular Moroccan dish, considered as comfort food is the favorite tagine for kids and adults...
It is simple meatballs or called "kefta mkaoura" cooked in a spiced-herby, shakshuka-like tomato sauce.
The well-seasoned meatballs are easy to make especially when you are short of lunch or dinner ideas
Moroccan tradition is to gather around the tagine and eat directly from the dish, using bread to scoop up the meatballs and sauce.
Bon Appétit!
Ingredients
500g ground beef (20% fat) or lamb (or mix of both)
1 small onion, grated or finely minced
3 tbsp fresh parsley, finely chopped
3 tbsp fresh cilantro, finely chopped
3 to 4 tsp of "Hanouna's Taste Mchermel"
1 tsp salt or to taste
1kg ripe tomatoes, grated or 400g canned chopped tomatoes
1/4 cup olive oil
1 medium onion, finely minced
2 tsp garlic, minced or garlic paste
3 to 4 tsp of "Hanouna's Taste Mchermel"
1/8 tsp cayenne pepper or 1 red chili, minced
1 1/2 tsp dried oregano
1 tbsp "Hanouna's Taste - Preserved Lemon Meyer" , diced
2 tbsp fresh parsley, finely chopped
2 tbsp fresh cilantro, finely chopped
1 tsp sugar
1/2 cup carrot juice
1 cup water more or less as necessary
4 large eggs or only yolks
Edible flowers (optional) or freshly chopped parlsey
Pinch of "Hanouna's Taste - Green Dukkah"
For the meatballs Keftas
For the tomato sauce
Garnish
Directions
For the meatballs Keftas
Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture until the seasoning is distributed
Take small portions of the mixture and shape it into small cocktail-size meatballs
Cover and set aside
For the tomato sauce
Heat the half of the olive oil in a large saucepan over medium-high heat. Add the onions and sauté, lowering the heat as needed, for 10 to 15 minutes until golden. Add the garlic and sauté for another 2 minutes to soften.
Add the grated tomatoes or canned tomatoes and bring to a simmer. Stir in the water, carrot juice, spices, thyme and sugar and simmer gently for about 40 minutes, until the sauce is reduced by about 1/3
Stir in the diced preserved lemon, parsley, cilantro and remove from the heat
Cook the meatballs Keftas
Heat the remaining olive oil into a small pan, cook the meatballs and cook for 2 minutes on each side or until browned and cooked to medium.
Pour the tomato sauce into a tagine or small pan. Bring to a simmer over medium heat. Arrange the eggs in the pan. Cover the pan and cook for 2 minutes
Uncover and arrange the meatballs around the eggs. Garnish the dish the green dukkah, edible flowers or freshly chopped parlsey
Serve very hot