Kefta Mkaoura (Moroccan Meatball Tagine) Recipe
Kefta Mkaoura (Moroccan Meatball Tagine)
This traditional Moroccan tagine with small meatballs simmered in Shakshuka sauce and topped with eggs is a delicious and cozy meal. Make the meatballs in the sauce ahead of time — you can even freeze them to have on hand for future use. Just defrost, heat, and top with the eggs. Serve the tagine with slices of rustic bread or Metropolitan Market pita.
- 1 jar (24 oz) Metropolitan Market Shakshuka sauce
- 1/2 cup water
- 2 tsp Kosher salt (1 tsp table salt)
- 1/2 cup chopped fresh parsley
- 5 garlic cloves, pressed or finely chopped
- 1/2 tsp cumin
- 1/4 cup panko or ground oats
- 2 lb ground lamb, ground beef, or a combination of both
- 3 Metropolitan Market organic eggs
- In a large sauté pan with lid or a tagine, heat the Shakshuka sauce with 1/2 cup water over low heat.
- In a medium bowl, combine salt, parsley, garlic, cumin, pepper, and panko. Add lamb or beef and mix until blended. (For firmer meatballs, see Cook's Tip below.)
- Form into meatballs, about 1 inch in diameter. Add them to the Shakshuka sauce as you go. Increase the heat to medium, stirring occasionally to prevent scorching. Cook for 25-30 minutes until meatballs are cooked through. (You may cool them and freeze the meatballs and sauce at this point; see Cook's Tips.)
- Make wells in the sauce. Crack the eggs one by one and add to the wells in the pan. Cover and cook for 5-10 minutes until the eggs are cooked to your liking.
- Serve warm with Moroccan bread or pita.
- Cook’s Tips:
- For firmer meatballs, add an egg in step 2. Leave it out for more delicate meatballs.
- If you freeze the meatballs, when ready to use, heat them until hot through and continue with step.
Nutrition:Amount Per Serving (based on 6 servings)
Fat: 41 g
Saturated Fat: 17 g
Trans Fat: 2.5 g
Cholesterol: 295 mg
Sodium: 1210 mg
Carbohydrates: 15 g
Fiber: 3 g
Sugar: 7 g
Added Sugars: 0 g
Protein: 35 g
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