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Yield Makes 6 servings
Prep: 10 minutes; Cook: 25 minutes.


  • 1 pound ground beef
  • 1 pound ground lamb
  • 2 teaspoons ground ginger
  • 2 teaspoons cumin
  • 2 teaspoons black pepper
  • 1 teaspoon salt
  • 1 red onion, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, chopped
  • 2 pounds tomatoes, finely chopped
  • 2 tablespoons tomato paste
  • 6 large eggs (optional)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

How to Make It

  1. Combine first 6 ingredients in a large bowl, mixing with hands until well blended. Form into 2-inch balls; set aside.

  2. Sauté red onion in hot oil in a large (4-quart) tagine or Dutch oven 2 minutes. Stir in garlic, chopped tomato, and tomato paste.

  3. Bring mixture to a boil; reduce heat, cover, and simmer 10 to 15 minutes. Add meatballs, and simmer 10 minutes or until thoroughly cooked.

  4. Crack eggs into tomato mixture, if desired, and poach 2 minutes or until desired degree of doneness. Sprinkle with herbs.