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

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

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 37%
  • Fat: 11g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.5g
  • Carbohydrate: 19.7g
  • Fiber: 4.3g
  • Cholesterol: 137mg
  • Iron: 3.6mg
  • Sodium: 600mg
  • Calcium: 67mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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