Moroccan Meatball and Egg Tagine

Servings: 4 Total Time: 40 mins Difficulty: Beginner
Moroccan Meatball and Egg Tagine
Moroccan Meatball and Egg Tagine pinit

Introduction:

Moroccan Meatball and Egg Tagine (Kefta Mkaouara) is a beloved traditional dish found in many Moroccan homes. It combines seasoned ground meat (usually beef or lamb) shaped into small meatballs, simmered in a rich and spiced tomato sauce, and finished with eggs gently poached on top. This dish is typically prepared in a tagine, the iconic Moroccan clay pot that helps concentrate flavors and maintain tenderness.

Served piping hot with crusty Moroccan bread (khobz), this dish is both hearty and comforting. It’s perfect for family meals or to impress guests with the depth of Moroccan cuisine. The combination of spices, fresh herbs, and slow cooking brings out an aroma that fills the kitchen with warmth and tradition.

Ingrédients of Moroccan Meatball and Egg Tagine:

For the meatballs:

400g (about 14 oz) ground beef or lamb

2 garlic cloves, minced

½ small onion, grated

1 tsp ground cumin

1 tsp black pepper

½ tsp paprika

1 tbsp chopped fresh cilantro and parsley

Salt to taste

For the sauce:

2 tbsp olive oil

1 medium onion, finely chopped

3 ripe tomatoes, grated (or 1 cup canned crushed tomatoes)

2 garlic cloves, minced

1 tsp sugar (to balance tomato acidity)

1 tsp paprika

½ tsp black pepper

½ tsp cumin

1 tsp tomato paste (optional)

Salt to taste

Pinch of cinnamon (optional)

4 eggs

Chopped cilantro and parsley for garnish

Instructions of Moroccan Meatball and Egg Tagine:

  1. Prepare the meatballs:

In a bowl, mix all the meatball ingredients until well combined.

Shape into small balls (about the size of a walnut) and set aside.

  1. Make the tomato sauce:

In a tagine or deep skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until soft and translucent.

Add the garlic and grated tomatoes, then stir in the spices, sugar, and tomato paste.

Let the sauce simmer for 10–15 minutes until it thickens and becomes rich.

  1. Add the meatballs:

Gently add the meatballs to the sauce.

Cover and simmer on low heat for 15–20 minutes until the meatballs are fully cooked.

  1. Add the eggs:

Crack the eggs directly over the sauce and meatballs.

Cover and cook until the egg whites are set but the yolks are still slightly runny, or to your preference.

  1. Serve:

Garnish with chopped cilantro and parsley.

Serve hot, directly from the tagine, with crusty Moroccan bread.

5 from 1 vote

Moroccan Meatball and Egg Tagine

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Rest Time 10 mins Total Time 40 mins
Servings: 4 Estimated Cost: $ 8
Best Season: Suitable throughout the year

Description

Moroccan Meatball and Egg Tagine, also known as Kefta Mkaouara, is a traditional dish made with spiced ground beef or lamb meatballs simmered in a rich tomato sauce, then topped with eggs poached directly in the tagine. Bursting with Moroccan flavors like cumin, paprika, garlic, and fresh herbs, it's a comforting and flavorful dish often served with crusty bread for dipping.

Ingredients:

Cooking Mode Disabled

For the meatballs:

For the sauce

Instructions:

step 1

  1. 1. Prepare the meatballs:

    In a bowl, mix all the meatball ingredients until well combined.

    Shape into small balls (about the size of a walnut) and set

Step 2

  1. 2. Make the tomato sauce:

    In a tagine or deep skillet, heat the olive oil over medium heat.

    Add the chopped onion and cook until soft and translucent.

    Add the garlic and grated tomatoes, then stir in the spices, sugar, and tomato paste.

    Let the sauce simmer for 10–15 minutes until it thickens and becomes rich.

Step 3

  1. 3. Add the meatballs:

    Gently add the meatballs to the sauce.

    Cover and simmer on low heat for 15–20 minutes until the meatballs are fully cooked.

Step 4

  1. 4. Add the eggs:

    Crack the eggs directly over the sauce and meatballs.

    Cover and cook until the egg whites are set but the yolks are still slightly runny, or to your preference.

Step 5

  1. 5. Serve:

    Garnish with chopped cilantro and parsley.

    Serve hot, directly from the tagine, with crusty Moroccan bread.

     

Nutrition Facts

Servings 4


Amount Per Serving
Calories 334.46kcal
% Daily Value *
Total Fat 16.91g27%
Saturated Fat 4.45g23%
Trans Fat 0.26g
Cholesterol 222.96mg75%
Sodium 799.85mg34%
Potassium 968.63mg28%
Total Carbohydrate 18.7g7%
Dietary Fiber 4.62g19%
Sugars 9.11g
Protein 29.97g60%

Vitamin A 196.39 IU
Vitamin C 24.15 mg
Calcium 113.57 mg
Iron 5.8 mg
Vitamin D 0.96 IU
Vitamin E 3.2 IU
Vitamin K 41 mcg
Thiamin 0.2 mg
Riboflavin 0.45 mg
Niacin 6.19 mg
Vitamin B6 0.91 mg
Folate 55.69 mcg
Vitamin B12 2.65 mcg
Phosphorus 376.46 mg
Magnesium 64.39 mg
Zinc 6.57 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Moroccan Meatball Tagine, Kefta Mkaouara recipe, Moroccan kefta tagine, Tagine with meatballs and eggs, Traditional Moroccan tagine, Moroccan egg and meatball stew, Easy kefta tagine, Moroccan tomato sauce tagine, Authentic Moroccan recipes, Moroccan family dinner ideas
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Frequently Asked Questions:

Expand All:

What is Kefta Mkaouara?


Kefta Mkaouara is a traditional Moroccan dish made with seasoned ground meat (usually beef or lamb) shaped into meatballs, simmered in a spiced tomato sauce, and finished with eggs poached directly in the sauce.

Can I use canned tomatoes instead of fresh?

Yes, canned crushed or chopped tomatoes work well and can save time. Just make sure to adjust the seasoning to taste.

Do I need a tagine pot to make this dish?

While a traditional clay tagine is ideal for flavor and presentation, you can also use a deep skillet or Dutch oven with a lid.

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  1. marrakechflavors

    i love it

    Delicious Budget-Friendly
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