Prep: 10 minutes; Cook: 25 minutes.


Makes 6 servings

Recipe from

Coastal Living


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


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.