KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE)
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
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
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
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