Kefta Mkaouara (Moroccan Meatball and Egg Tagine)

Spicy Moroccan Meatball Tagine, cooked in a rich and flavourful sauce, finished with (just cooked) eggs.

5 from 1 vote

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Course: Main Course

Cuisine: Moroccan

Keyword: Meatball and Egg Tagine, Meatball Tagine, Moroccan Tagine

Prep Time: 10

Cook Time: 45

Servings: people

Calories: 597kcal

Start by making the meatballs. Combine all meatball ingredients in a large mixing bowl and use your clean hands to massage the ingredients together until the are one homogeneous mass
Dab a little olive oil on your hands then roll out the mince mixture into golf ball sized meatballs. This recipe should make about 16-18 meatballs.
Heat some olive oil in the tagine or dutch oven, then fry off your meatballs until they are lightly browned all over, then remove and set aside (you may have to do this in batches, so that you don't overcrowd the meatballs).
Next in the same tagine add the diced onion and sauté for about 5 minutes until onion softened and become translucent.
Next add the garlic and sauté for another minute before adding all of the spices. Let the spices cook off for a minute, then add the tomato paste, tinned tomatoes, water and honey.
Stir the sauce so that all the ingredients are well combined then add the meatballs back into the sauce.
Bring to the boil, then turn the heat down to a low simmer and cover and simmer for 40 minutes.
After 40 minutes is up, remove the lid and crack 4 eggs into the tagine. Then cover again with the lid and simmer for 5 minutes.
Turn off the heat and remove the lid from the tagine and allow it to stand for a couple of minutes before serving hot, garnished with fresh coriander.