Recipes

Moroccan Kefta (Meatball) Tagine

This dish is probably best described as a meatball stew.  Warm, comforting, and spicy, it brings me right back to Marrakech.  You start by making tiny meatballs, nestle them in a delicious tomato-based sauce, and then poach eggs in the simmering sauce. Serve family style and if you have leftovers, it takes even better the next day!

As seen in: Marrakech Travel Tips & Moroccan Kefta Tagine

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Moroccan Kefta (Meatball) Tagine
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Course Main Dish
Cuisine African, Moroccan
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
For the meatballs (Kefta)
For the sauce
Course Main Dish
Cuisine African, Moroccan
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
For the meatballs (Kefta)
For the sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
For the meatballs (Kefta)
  1. Mix all ingredients until just combined. Do not overwork. Form into small meatballs, about 1-inch in diameter.
For the sauce
  1. In either a tagine or an enameled dutch oven over medium heat, combine all sauce ingredients (except olives) and bring to a simmer. Cook for 10 minutes.
  2. Nestle meatballs into sauce. Sprinkle with sliced olives. Cover tagine or dutch oven with lid and simmer for 30-35 minutes.
  3. Remove from heat, remove lid, with large spoon make 4 wells in sauce. Crack an egg into each well. Return lid and return tagine to heat. Cook for an additional 10 minutes or until egg whites are set.
  4. Serve over cooked rice or couscous.