Best 6 Meatball Tomato And Egg Tagine Kefta Mkaouara Recipes

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**Discover the tantalizing flavors of Moroccan cuisine with the Meatball Tomato and Egg Tagine, a delectable dish that combines tender meatballs, juicy tomatoes, and fluffy eggs in a flavorful broth. Embark on a culinary journey to create this traditional Moroccan tagine, and explore variations such as the Kefta Mkaouara, a dish featuring meatballs simmered in a rich tomato sauce. Delve into the vibrant world of Moroccan cuisine and savor the distinct flavors of these exquisite recipes.**

Check out the recipes below so you can choose the best recipe for yourself!

KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE)



Kefta Mkaouara (Moroccan Meatball Tagine) image

Meatballs get a Moroccan twist in this unique dish. Kefta Mkaouara is a Moroccan dish made up of tiny meatballs, simmered in a flavorful tomato sauce and crowned with poached eggs.Yield: 1 (10 inch) skillet (For best results, use a skillet with a lid.)

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 1h

Number Of Ingredients 19

1 tsp olive oil
1 onion, (diced)
2 garlic cloves, (minced)
2 lbs tomatoes, (diced (or 2 -14 oz cans of sodium free diced tomatoes, drained))
1½ tsp paprika
1½ tsp cumin
1 tsp salt
¼ tsp black pepper
1/8 tsp cayenne powder ((optional))
3 Tb fresh parsley, (chopped (or 1 Tbsp dry))
1 lb ground beef, (90% lean)
1 onion, (small, minced)
3 Tbsp fresh parsley, (chopped (or 1 Tbsp dry))
1 tsp cumin
1 tsp salt
½ tsp cinnamon
¼ tsp black pepper
1/8-1/4 tsp cayenne powder ((optional))
4 eggs

Steps:

  • Heat the oil in a large skillet with a lid (preferably cast iron) (or a tagine with a heat diffuser*) over medium high heat. Add the onions and sauté until softened, 2-3 minutes. Add the garlic and sauté for 1 minute. Add the remaining sauce ingredients and bring the mixture to a simmer. Reduce the heat to medium low and simmer, covered, for 10-15 minutes while you prepare the meatballs. (Taste the sauce and adjust salt to your taste preference, if necessary.)
  • Mix all the Kefta ingredients in a large bowl, mixing with your hands until just combined. Scoop about 1 Tbsp of meat mixture and shape it into a small, 1 inch, ball. Continue until all the meat has been shaped.
  • Nestle meatballs in the sauce.** Cover the pan and cook for 30-35 minutes.
  • Remove lid and, with large spoon, make 4 deep wells in sauce amidst the meatballs. Crack an egg into each well. Return the lid and cook for an additional 10-15 minutes until egg whites are set.
  • Serve the dish immediately with flatbread or rice.

Nutrition Facts : ServingSize 3 portions, Calories 470 kcal

MEATBALLS WITH TOMATO SAUCE



Meatballs with Tomato Sauce image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 pounds/about 800 g tomato puree
Salt and freshly ground black pepper

Steps:

  • For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
  • For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

MOROCCAN KEFTA TAGINE



Moroccan Kefta Tagine image

This recipe for Kefta Mkaouara-Moroccan meatballs-is cooked in a spicy tomato sauce. Eggs are an optional but classic addition to this dish.

Provided by Christine Benlafquih

Categories     Dinner     Entree

Time 1h50m

Yield 4

Number Of Ingredients 27

For the Tomato Sauce:
2 pounds tomatoes (fresh, ripe)
Optional: 1 medium onion (finely chopped)
1/3 cup olive oil
3 tablespoons fresh parsley (chopped)
3 tablespoons fresh cilantro (chopped)
3 to 5 cloves garlic (pressed)
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
For the Kefta Meatballs:
1 pound ground beef (or lamb, or a combination of the two)
1 medium onions (chopped very fine)
1 small green pepper (finely chopped)
1/4 cup fresh parsley (chopped, plus more for garnish)
1/4 cup fresh cilantro (chopped, plus more for garnish)
1 to 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/4 to 1/8 teaspoon cayenne pepper
Optional: 1 or 2 chili peppers
1/4 cup water
3 or 4 eggs

Steps:

  • Gather the ingredients.
  • Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
  • Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
  • Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
  • Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
  • Gather the ingredients.
  • Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
  • Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
  • Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
  • Cook for about 30 to 40 minutes, or until the sauce is thick.
  • Add the eggs to the tagine without breaking the yolks.
  • Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
  • If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.

Nutrition Facts : Calories 619 kcal, Carbohydrate 18 g, Cholesterol 287 mg, Fiber 5 g, Protein 41 g, SaturatedFat 12 g, Sodium 1518 mg, Sugar 9 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g

MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)



Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara) image

The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.

Provided by lazyme

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb ground lamb or 1 lb ground beef
1 small onion, grated
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1/2 teaspoon cumin
2 pinches cayenne
salt, to taste
fresh ground black pepper, to taste
2 tablespoons olive oil
2 medium onions, chopped
2 lbs tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
2 garlic cloves, chopped
1 bunch parsley, chopped
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon finely-ground black pepper
6 medium eggs

Steps:

  • Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper.
  • Wet your hands and form the mixture into 1-inch balls.
  • Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat.
  • Saute the meatballs in the oil until well browned on all sides.
  • Remove the meatballs from the pan to a dish.
  • To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper.
  • Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
  • Add the meatballs back to sauce and simmer for 10 minutes.
  • Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set.
  • Serve at once, directly from the pan with chunks of dense, crusty bread.

Nutrition Facts : Calories 369.6, Fat 27, SaturatedFat 9.8, Cholesterol 219, Sodium 119.7, Carbohydrate 12, Fiber 3.1, Sugar 6.3, Protein 20.2

SPICY EGG, MEATBALL AND TOMATO TAGINE (KEFTA MKAOUARA)



Spicy Egg, Meatball and Tomato Tagine (Kefta Mkaouara) image

This is a simple Moroccan dish of onions, tomatoes, cumin and paprika baked with spicy little meatballs and eggs. Serve with flatbread.

Provided by Jan-Luvs2Cook

Categories     Meat

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons olive oil
4 free-range eggs
salt & freshly ground black pepper
500 g minced beef
2 tablespoons parsley, finely chopped
1 teaspoon ground cumin
1 teaspoon salt
fresh ground black pepper
1/2 teaspoon hot paprika
1 large onion, finely chopped
2 (400 g) cans chopped tomatoes
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 teaspoon fresh ground black pepper
2 garlic cloves, crushed
salt
fresh coriander leaves

Steps:

  • Preheat the oven to 200C/400F/Gas 6.
  • For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm balls.
  • Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  • For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown.
  • Add the remaining sauce ingredients. 2 x 400g/14oz cans chopped tomatoes, 1 tsp ground cumin, ½ teaspoon hot paprika, 1 tsp freshly ground black pepper, 2 garlic cloves, crushed and salt to taste.
  • Leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  • Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  • Scatter with the chopped coriander and serve with warm flatbread.

Nutrition Facts : Calories 490.7, Fat 34.4, SaturatedFat 10.4, Cholesterol 271, Sodium 750.2, Carbohydrate 13.4, Fiber 3.6, Sugar 7.2, Protein 32.2

MEATBALL-TOMATO-AND-EGG TAGINE - (KEFTA MKAOUARA)



Meatball-Tomato-And-Egg Tagine - (Kefta Mkaouara) image

The meat, eggs, and sauce should be served together in a shallow pan such as a tagine, cazuela, or iron skillet. From "Couscous and Other Good Food from Morocco" by Paula Wolfert.

Provided by Vicki Butts (lazyme)

Categories     Beef

Time 1h20m

Number Of Ingredients 18

1 lb ground lamb or beef
1 small onion, grated
2 Tbsp chopped parsley
1 Tbsp chopped cilantro
1/2 tsp cumin
2 pinch cayenne
salt, to taste
freshly ground black pepper, to taste
2 Tbsp olive oil
2 medium onions, chopped
2 lb tomatoes, chopped (or one 2-lb can organic chopped tomatoes)
2 garlic cloves, chopped
1 bunch parsley, chopped
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
1 tsp finely ground black pepper
6 medium eggs

Steps:

  • 1. Combine the ground meat, grated onion, parsley, cilantro, cumin, cayenne, and salt and pepper. Wet your hands and form the mixture into 1-inch balls.
  • 2. Heat the olive oil in a tagine, cazuela, or black iron skillet set over a flame tamer over medium heat. Sauté the meatballs in the oil until well browned on all sides. Remove the meatballs from the pan to a dish.
  • 3. To the same pan add the chopped onions, tomatoes, garlic, parsley, cumin, cinnamon, cayenne, and pepper. Cook uncovered for 30 minutes, or until the sauce has reduced to a thick gravy.
  • 4. Add the meatballs back to sauce and simmer for 10 minutes. Carefully, break the eggs into the sauce and poach them for 5 minutes, or until set. Serve at once, directly from the pan with chunks of dense, crusty bread.

Tips:

  • For the meatballs, use a combination of ground beef and ground lamb for a flavorful and juicy result.
  • Season the meatballs generously with a blend of spices, including cumin, coriander, paprika, and cayenne pepper, to enhance their taste.
  • To achieve a crispy texture for the meatballs, shallow-fry them until golden brown before adding them to the tagine.
  • Use ripe tomatoes for the sauce to ensure a rich and flavorful base for the tagine.
  • Add a generous amount of garlic and ginger to the sauce for a fragrant and aromatic touch.
  • Include a variety of vegetables, such as zucchini, carrots, and bell peppers, to add color, texture, and nutrients to the tagine.
  • Use a good quality broth, preferably homemade, to enhance the flavors of the tagine.
  • Simmer the tagine over low heat for an extended period to allow the flavors to meld and develop.
  • Garnish the tagine with fresh herbs, such as cilantro or parsley, for an extra burst of flavor and color.

Conclusion:

The meatball, tomato, and egg tagine is a delightful and flavorful dish that combines the best of Moroccan cuisine. With its tender meatballs, vibrant sauce, and colorful vegetables, this tagine is a feast for both the eyes and the palate. The combination of spices, herbs, and fresh ingredients creates a complex and aromatic dish that is sure to impress your family and friends. Whether you serve it as a main course or as part of a larger spread, this tagine is a delicious and satisfying meal that showcases the diverse flavors of Morocco.

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