Moroccan Meatball Tagine
Time:
1 hour
Yield:
Serves 4 to 6
Kefta Mkaoura. Meatballs gently simmered in a rich, tomato-based sauce layered with warm spices, fresh herbs, and aromatic vegetables. Flavors mingle together as they braise, creating a hearty, comforting dish both cozy and deeply satisfying.
Ingredients
For the meatballs:
1 pound ground beef or lamb
1 onion, finely chopped
1 Serrano or jalapeño chili, finely chopped
2 cloves garlic, minced
3 tablespoons parsley, minced
3 tablespoons cilantro, minced
1 tablespoon ras el hanout
2 eggs, lightly beaten
1/2 cup panko bread crumbs
3/4 teaspoons table salt
For the sauce:
2 tablespoons extra virgin oil
28 oz. Can diced fire-roasted tomatoes
1 red bell pepper, small diced
3 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons parsley, minced
3 tablespoons cilantro, minced, plus 2 tablespoons for garnish
1 teaspoon ras el hanout
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon brown sugar
4 eggs, optional
1/4 cup feta cheese, optional
Instructions
With an immersion blender, pulse the diced tomatoes to break down the tomatoes into a chunky puree, then set aside.
In a 12 inch skillet, heat oil on medium heat until shimmering. Add onion and Serrano and cook until onions are soft and starting to brown. Remove half the onion and chile mix from the pan and add it to a large bowl. Turn off heat.
For the meatballs, combine the garlic, parsley, cilantro, ras el hanout, eggs, panko and salt to the bowl with the cooked onion and stir until well combined. Portion and roll meatballs into 11/2 inches. Place the tray of meatballs in the fridge for 10 minutes, while you assemble the sauce.
For the sauce, add the bell pepper to the pan with the onions and cook medium high for 2 minutes until the pepper is starting to soften. Add the salt, ras el hanout, cumin, and paprika and cook for 1 minute until the spices are fragrant. Add the garlic and sugar and cook for 30 seconds. Add the tomatoes and bring the sauce to a boil. Cover the pan, reduce the heat to medium low and allow the sauce to simmer for 10 minutes. Taste sauce and add extra salt if needed.
Remove the lid from the pan and set the heat to medium-high. Once the sauce is at a heavy simmer, gently place the meatballs evenly into the sauce, gently submerging them into the sauce about halfway. Cook the meaballs for 5 minutes, then gently flip the meatballs over so the other half is submerged.
Make 4 indentations on the surface of the sauce and gently nestle in 4 cracked eggs and sprinkle with salt. Cover the pan and allow the eggs to cook until the white is set but the yolk is still runny, about 5-7 minutes.
Divide into 4 shallow pasta bowls. Garnish with feta cheese, if desired, and extra cilantro. Serve with warmed pita bread.
