Moroccan Meatball Tagine Recipe with Tomato Sauce Recipe - Kefta Mkaoura

Step 1

Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.

Step 2

Take small portions of the mixture and shape into petite, cocktail-sized meatballs. I tend to make mine the size of cherries but you can make them as small as marbles or, if short on time, as large as 1 1/4 inches (3 cm) in diameter.

Step 3

Cover and set aside.

Step 4

Peel, seed and chop the tomatoes. Set aside. (Or, if the tomatoes are very soft, cut them in half crosswise, remove the seeds, and then grate the flesh to a pulp; discard the skin.)

Step 5

Place a skillet or the base of a medium- to large-sized tagine over medium-low heat. When hot, add the oil, onion and green pepper. Saute for several minutes.

Step 6

Add the garlic and saute for another minute or two, until fragrant. Be careful not to burn the garlic.

Step 7

Add the chopped or grated tomatoes, herbs and spices. Stir to combine. Allow the tomatoes to come to a simmer then cover and cook for about 15 to 30 minutes, until the tomatoes soften and a sauce begins to form.

Step 8

Use the back of a spoon to crush the tomatoes and add the chili peppers, if using. Cover and continue cooking for another 15 to 30 minutes, until a rich tomato sauce forms. Stir occasionally, adding a little water if necessary to smooth out the sauce.

Step 9

When the consistency of the sauce is to your liking, taste and adjust seasoning. Add the meatballs. Cover and continue simmering for another 10 to 15 minutes, or until the meatballs are just cooked through.

Step 10

The meatball tagine can be served now; or continue to the next steps to add olives and/or eggs.

Step 11

If adding olives, do so now, allowing time for them to heat through before serving.

Step 12

If garnishing the tagine with eggs, carefully add them over the meatballs, taking care not to break the yolks. Cover and continue simmering the tagine just until the whites are firm and the yolk is beginning to set.

Step 13

Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet.