Moroccan Kefta Tagine with Tomato Sauce
A fast, flavorful Moroccan Kefta Tagine with Tomato Sauce recipe. This easy kefta dish features spiced meatballs in a rich tomato sauce, with optional poached eggs and olives. Perfect for a quick and delicious family dinner!
Equipment
- Tagine or deep skillet
- Serrated tomato peeler (optional)
- Grater
- Wooden spoon
- Diffuser (for clay tagine use)
Ingredients
Meat
- 1 lb ground beef or lamb (or a mix) [450 g ground beef/lamb]
Produce
- 1 small onion chopped or grated [1 small onion, 100 g]
- 3 tbsp fresh parsley chopped [3 tbsp, 12 g]
- 3 tbsp fresh cilantro chopped [3 tbsp, 12 g]
- 4 cloves garlic finely chopped or pressed [4 cloves]
- 1 small green bell pepper finely chopped [1 small pepper, 100 g]
- 2 lbs ripe tomatoes, peeled and chopped (or grated) [900 g]
Baking & Spices
- 1 tsp paprika [1 tsp, 2.5 g]
- 1 tsp cumin [1 tsp, 2.5 g]
- 1 tsp salt [1 tsp, 5 g]
- ¼ tsp black pepper [1/4 tsp, 0.6 g]
- ¼ tsp turmeric (optional) [1/4 tsp, 0.6 g]
- ¼ tsp cinnamon (optional) [1/4 tsp, 0.6 g]
- 1.5 tsp paprika for sauce [1.5 tsp, 3.75 g]
- 1.5 tsp cumin for sauce [1.5 tsp, 3.75 g]
- 1.5 tsp salt for sauce [1.5 tsp, 7.5 g]
- ¼ tsp black pepper for sauce [1/4 tsp, 0.6 g]
- ⅛ tsp cayenne pepper or 2 chili peppers (optional) [1/8 tsp, 0.3 g]
Oils & Vinegars
- ¼ cup olive oil or vegetable oil
Dairy (Optional)
- 4 eggs (optional)
Garnish
- Green pitted olives (optional)
- Fresh parsley or cilantro sprigs (for garnish)
Instructions
Make the Meatballs
- Mix Ingredients: In a large bowl, combine the ground beef or lamb with finely chopped onion, parsley, cilantro, and the spices (paprika, cumin, salt, pepper, turmeric, cinnamon). Use your hands to knead the mixture until well combined
- Shape Meatballs: Shape the mixture into small meatballs, about the size of a cherry or 1 inch (2.5 cm) in diameter. Set aside.
Prepare the Tomato Sauce
- Prep Tomatoes: Peel, seed, and chop the tomatoes, or grate them if they're very soft. Set aside.
- Cook Vegetables: Heat the olive oil in a tagine or deep skillet over medium heat. Add the chopped onion and green bell pepper. Sauté for 3-4 minutes until softened.
- Add Garlic and Tomatoes: Stir in the garlic and sauté for another minute until fragrant. Add the tomatoes, paprika, cumin, salt, black pepper, cayenne (optional), and bay leaf. Stir to combine.
- Simmer Sauce: Cover the pan and let the sauce simmer for 15-20 minutes until it thickens. Stir occasionally, using a spoon to break down the tomatoes.
Cook Meatballs in Sauce
- Add Meatballs: Once the sauce is thick, gently add the meatballs to the pan. Cover and let them simmer for 10-15 minutes, stirring occasionally, until cooked through.
Optional Garnish
- Add Eggs: If using eggs, break them directly over the cooked meatballs in the sauce, ensuring the yolks remain intact.
- Cover the skillet or tagine and simmer for another 5-8 minutes, just until the egg whites are set but the yolks remain runny.
Serve
- Garnish: Garnish with fresh parsley or cilantro sprigs.
- Serve: Serve the kefta tagine hot with crusty bread for scooping up the sauce and meatballs.
