Entree: Morocco – Marrakesh – Kefta Mkaouara (Moroccan spiced meatballs simmered in a tomato sauce and finished with eggs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef or lamb
- 1 small onion, finely grated into the meat (about 80 g)
- 2 cloves garlic, minced (6 g)
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/2 cup (15 g) fresh cilantro, finely chopped
- 1 1/2 tsp (7 g) paprika
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2 g) cayenne pepper or to taste
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) olive oil, divided
- 1 medium onion, chopped (100 g)
- 2 cloves garlic, minced (6 g)
- 1 can crushed tomatoes, 14 oz (400 g)
- 1/2 cup (120 ml) water or light broth
- 1 tsp (5 g) paprika (for sauce)
- 1 tsp (2 g) ground cumin (for sauce)
- 1/2 tsp (2.5 g) sugar (optional, to balance acidity)
- 4 large eggs
- Extra chopped parsley or cilantro for garnish
- Fresh bread for serving (optional)

Instructions

1. In a bowl combine ground meat, grated onion, 2 cloves minced garlic, chopped parsley, chopped cilantro, 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix gently but thoroughly, then shape into small meatballs about 1 to 1 1/2 inches (2.5–4 cm) in diameter.
2. Heat 1 tbsp (15 ml) olive oil in a large, heavy skillet or shallow tagine over medium-high heat. Add the meatballs in batches and brown briefly on all sides (they do not need to be fully cooked), then transfer to a plate.
3. Reduce heat to medium and add the remaining 1 tbsp (15 ml) olive oil. Sauté the chopped onion and 2 cloves minced garlic until softened, about 5 minutes. Stir in 1 tsp paprika, 1 tsp cumin, and the sugar if using; cook 1 minute to bloom the spices.
4. Add the crushed tomatoes and 1/2 cup (120 ml) water or broth, bring to a gentle simmer. Return the browned meatballs to the sauce, nestling them into the tomatoes. Cover and simmer 10–15 minutes until meatballs are cooked through and sauce has slightly thickened.
5. Make wells in the sauce and crack the eggs into them. Cover and cook on low until egg whites are set but yolks remain runny, about 5–8 minutes (longer for firmer yolks).
6. Sprinkle with extra chopped parsley or cilantro and serve directly from the skillet or tagine with crusty bread to mop up the sauce.