Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: 1 cup meatball mixture and 1/2 egg)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

royajoon's Review

February 15, 2013
This turned out AWESOME!! I didn't add the eggs (just because of a time thing) and only used half the jalapeno. Full of flavor!! I served it with rice with tadig. I'm sure couscous or quinoa would be great with it too. Love it!!

laebrown's Review

February 28, 2014
Agreed, this turned out great. I used ground lamb, and the spices complemented it perfectly. There is nothing I would change about this recipe. Served with brown rice, pitas, sliced cucumber, and Greek yogurt. A fantastic recipe for those who aren't quite lamb converts. Delicious! :-)