Kefta Mkaouara (Moroccan Beef and Lamb Meatball Tagine)
Serves 6
A tagine is a North African cooking vessel and can also be the name of the stew cooked within it. A Dutch oven works in a similar fashion and can be used to make this delicious and cozy meal. The meatballs freeze well so make some to enjoy now and some to enjoy later!
Ingredients
- 1 (24 ounce) jar shakshuka sauce
- 2 teaspoons kosher salt (plus more for eggs)
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 5 cloves garlic (finely minced)
- 1/2 teaspoon ground cumin
- Pepper (to taste)
- 1/4 cup panko (Japanese breadcrumbs) or ground oats
- 2 pounds ground lamb, ground beef, or a combination of both
- 6 large eggs
Optional Ingredients
- 1 large egg for meatballs (See Cook's Tip)
Directions
- In a tagine or Dutch oven, heat 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.)
- Form into meatballs, about 1 inch in diameter. Add them to shakshuka sauce. Increase heat to medium, stirring occasionally, to prevent scorching. Cook 25 to 30 minutes until meatballs are cooked through. (You may cool and freeze meatballs and sauce at this point.)
- Crack eggs into a small bowl, one at a time. Make a well in the sauce and slide egg into the well. Repeat with remaining eggs. Cover and cook 5 to 10 minutes, until eggs are cooked to your liking.
- Serve warm with Moroccan bread or pita.
Cook Tips
For firmer meatballs, whisk an egg with the salt in step 2. Leave it out for more delicate meatballs.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 570
- Fat: 41.0 g
- Saturated Fat: 17.0 g
- Trans Fat: 2.5 g
- Cholesterol: 295.0 mg
- Sodium: 1210.0 mg
- Carbohydrates: 15.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 7.0 g
- Protein: 35.0 g