Best 2 Kefta Tajine Moroccan Spiced Meatballs W Eggs In Tomato Sauce Recipes

Kefta tajine moroccan spiced meatballs w eggs in tomato sauce is a delicious and flavorful dish that combines the unique flavors of Moroccan cuisine with the heartiness of a classic meatball dish. The dish is made with ground beef, lamb, or a combination of both, which is seasoned with a variety of spices and herbs, including cumin, coriander, paprika, and cayenne pepper. The meatballs are then simmered in a rich tomato sauce and topped with poached eggs, creating a tantalizing combination of textures and flavors. This article provides a step-by-step guide to creating this delectable Moroccan dish, from selecting the right ingredients to mastering the cooking techniques.

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MOROCCAN MEATBALLS -- TAGINE KEFTA

Moroccan Meatballs -- Tagine Kefta image

I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

Provided by Sackville

Categories Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

6 -8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

Steps:

Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
Place the meatballs in the sauce.
Do not stir but just let them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)

Kefta Tajine (Moroccan Spiced Meatballs W/ Eggs in Tomato Sauce) image

Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.

Provided by littleturtle

Categories Stew

Time 35m

Yield 35 meatballs, 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground lamb or 1 lb ground beef
1/2 onion, grated
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet Hungarian paprika
2 sprigs fresh coriander, finely chopped
2 sprigs flat leaf parsley, finely chopped
2 tablespoons olive oil
1/2 onion, grated
1/2 teaspoon salt
1/2 teaspoon sweet Hungarian paprika
1/8 teaspoon ground ginger
1/4 teaspoon turmeric
1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 cup lamb stock or 1 cup beef stock
2 cups squash or 2 cups potatoes, peeled & cut into large chunks
1/2 cup peas
3 eggs, beaten

Steps:

Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
Pour the eggs in in a stream over everything.
Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
Serve warm over couscous, sprinkled with cumin or black pepper if desired.

Tips:

Choose the right meat: Ground beef is the most common meat used in kefta tagine, but you can also use lamb or chicken. If using lamb, choose a cut with a good amount of fat, such as ground shoulder or leg.
Season the meat well: The spices used in the kefta tagine are what give it its distinctive flavor. Be sure to use a generous amount of cumin, paprika, and turmeric.
Don't overcook the meatballs: The meatballs should be cooked through, but they should not be dry. Overcooked meatballs will be tough and chewy.
Use a good quality tomato sauce: The tomato sauce is an important part of the kefta tagine. Use a sauce that is flavorful and has a good consistency.
Serve the kefta tagine with your favorite sides: Kefta tagine is often served with rice, couscous, or bread. You can also serve it with a side of vegetables.

Conclusion:

Kefta tagine is a delicious and flavorful Moroccan dish that is easy to make. With its tender meatballs, flavorful tomato sauce, and perfectly cooked eggs, it's a dish that everyone will enjoy. Serve it with your favorite sides for a complete meal that is sure to impress.