Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs)

Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs) Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This Moroccan dish (pronounced tah-JEEN KEF-ta em-KAR-rah) is beautiful and delicious. You can cook the meatballs in their sauce in advance, reheat, and add the eggs just before serving. In Morocco, the cooking is finished in a wide earthenware pot, also called a tagine, which goes on top of the fire. Serve the entrée with plenty of warm bread. The traditional meat is lamb, but ground beef works, too.

Yield:

6 servings (serving size: 1 cup meatball mixture and 1/2 egg)

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 37 %
Fat 11 g
Satfat 3.9 g
Monofat 4.4 g
Polyfat 0.9 g
Protein 23.5 g
Carbohydrate 19.7 g
Fiber 4.3 g
Cholesterol 137 mg
Iron 3.6 mg
Sodium 600 mg
Calcium 67 mg

Ingredients

Meatballs:
1 1/2 pounds ground round or lamb
2 cups finely chopped onion
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
Cooking spray
Sauce:
3 cups chopped onion
4 cups chopped tomato (about 1 1/2 pounds)
1 teaspoon sugar
1/2 teaspoon salt
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons minced fresh cilantro
3 large eggs
Fresh cilantro sprigs (optional)

Preparation

Preheat oven to 400°.

To prepare meatballs, combine first 9 ingredients in a medium bowl. Shape mixture into (1-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 400° for 12 minutes or until done.

To prepare sauce, heat a large Dutch oven coated with cooking spray over medium-high heat. Add 3 cups onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 teaspoon salt, garlic, and jalapeño; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring occasionally. Stir in 3 tablespoons parsley and minced cilantro. Gently break eggs over simmering liquid; cover and cook 10 minutes or until the eggs are set. Garnish with cilantro sprigs, if desired.

Note:

October 2001
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