Classic Moroccan Kefta Mkaouara (Meatball Tagine)

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From the bustling souks to the family dinner table in Casablanca, Kefta Mkaouara is a beloved and iconic Moroccan comfort food. This one-pan wonder features savory, spiced meatballs (kefta) simmered in a rich and zesty tomato sauce. The dish is finished by cracking eggs directly into the simmering sauce, letting them poach to perfection. It’s a hearty, incredibly flavorful meal that’s perfect for sharing with family and friends, traditionally scooped up with warm, crusty bread.

A traditional Moroccan tagine dish with meatballs (kefta) in a rich tomato sauce with poached eggs on top

Table of Contents

 
 

Why You’ll Love This Recipe

 
  • Rich and Flavorful: The blend of Moroccan spices in both the meatballs and the sauce creates a deep, savory, and aromatic flavor.
  • One-Pan Meal: Everything cooks together in a single skillet or tagine for easy cleanup.
  • Hearty and Satisfying: With protein from both the meat and eggs, it’s a complete and filling meal.
  • Authentic Moroccan Comfort Food: A true taste of Moroccan home cooking that is surprisingly easy to make.
 

Ingredients You’ll Need

 
 For the Kefta (Meatballs):
  • 1 lb (450g) ground beef or lamb
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped fresh cilantro
  • 1 small onion, grated
  • Spices: 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, 1 tsp salt
 
 For the Tomato Sauce:
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz / 800g) crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper (optional)
 
 For Finishing:
  • 4-6 large eggs
  • Warm crusty bread (khobz), for serving
 

Step-by-Step Instructions

 
 1. Make the Kefta Mixture: In a large bowl, combine the ground beef, chopped parsley, cilantro, grated onion, and all the meatball spices. Mix gently with your hands until just combined. Do not overwork the meat. Roll the mixture into small, 1-inch meatballs. 

 2. Start the Tomato Sauce: In a large, deep skillet or a traditional tagine, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. 

 3. Simmer the Sauce: Stir in the sauce spices (cumin, paprika, salt, cayenne). Pour in the crushed tomatoes. Bring the sauce to a simmer and let it cook for about 10 minutes to allow the flavors to meld, stirring occasionally. 

 4. Cook the Meatballs: Gently place the prepared meatballs into the simmering tomato sauce, nestling them in a single layer. Reduce the heat to medium-low, cover, and let them simmer for 15-20 minutes, or until the meatballs are cooked through. 

 5. Add the Eggs: Make small wells in the sauce between the meatballs. Carefully crack an egg into each well. Season the eggs with a little salt and pepper. Cover the skillet again and cook for another 5-7 minutes, or until the egg whites are set but the yolks are still runny. 

 6. Serve: Garnish with a sprinkle of fresh parsley or cilantro. Serve immediately, directly from the pan, with plenty of crusty bread for scooping.

Pro Tips for Perfect Kefta

 
  • Grate the Onion: Grating the onion for the meatballs (and squeezing out any excess liquid) ensures it melts into the meat, providing flavor without a chunky texture.
  • Don’t Overwork the Meat: Mix the meatball ingredients until they are just combined to keep the kefta tender.
  • Simmer Gently: A gentle simmer will cook the meatballs and eggs perfectly without making the sauce separate.
 

Frequently Asked Questions (FAQ)

 
 Q: What if I don't have a tagine?
 A: No problem at all! A large, deep skillet or a Dutch oven with a tight-fitting lid works perfectly for this recipe. 

 Q: What is the best way to serve Kefta Mkaouara?
 A: It is traditionally a communal dish, served directly from the cooking vessel. The best and only utensil you need is pieces of warm Moroccan khobz (crusty bread) to scoop up the meatballs, sauce, and runny egg yolk. 

 Q: Can I make this ahead of time?
 A: You can make the meatballs and sauce ahead of time and refrigerate them. When you're ready to eat, simply reheat the sauce with the meatballs, and then poach the eggs in the sauce just before serving for the best results.

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