Moroccan Meatballs With Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOROCCAN MEATBALLS WITH EGGS



Moroccan meatballs with eggs image

Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

1 onion , finely chopped
3 tbsp olive oil
50g fresh breadcrumbs
250g pack lean lamb mince
½ tsp ground cinnamon
5 eggs
2 garlic cloves , sliced
1 courgette , thickly sliced
2 x 400g cans chopped tomatoes
2 tsp honey
½-1 tsp ras el hanout spice mix
20g bunch coriander , mostly chopped
400g can chickpeas , rinsed and drained

Steps:

  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.94 milligram of sodium

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

MOROCCAN MEATBALLS



Moroccan Meatballs image

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Provided by Gina

Categories     Dinner

Time 4h

Number Of Ingredients 19

1 onion (chopped)
2 14-ounce cans no salt added diced tomatoes
1½ teaspoons sweet paprika
1½ teaspoons cumin
1 teaspoons kosher salt
½ teaspoons hot paprika
¼ teaspoons freshly ground black pepper
½ cup green olives (chopped)
1 pound 93% lean ground beef
½ cup finely diced onion
2 teaspoons paprika
1 ½ teaspoons cumin
½ teaspoons cinnamon
1 teaspoons kosher salt
¼ teaspoons freshly ground black pepper
¼ teaspoons hot paprika
2 tablespoons chopped fresh parsley
¼ cup chopped fresh cilantro (divided)
Cooked brown rice or cauliflower rice (for serving (optional))

Steps:

  • Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
  • Add all sauce ingredients to the slow cooker. Stir to combine.
  • In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  • Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  • Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
  • Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
  • Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.
  • Add the remaining sauce ingredients and stir to combine.
  • In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
  • Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
  • Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
  • Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Nutrition Facts : ServingSize 5 meatballs with sauce, Calories 334 kcal, Carbohydrate 18 g, Protein 36 g, Fat 15 g, SaturatedFat 4.5 g, Cholesterol 95 mg, Sodium 977 mg, Fiber 6 g, Sugar 8 g

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

MOROCCAN MEATBALLS WITH EGGS



Moroccan Meatballs with Eggs image

Cooking Channel serves up this Moroccan Meatballs with Eggs recipe from Rachael Ray plus many other recipes at CookingChannelTV.com

Provided by Rachael Ray : Cooking Channel

Time 2h

Yield 4 servings

Number Of Ingredients 27

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped

Steps:

  • To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
  • Preheat the oven to 350 degrees F.
  • Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
  • In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
  • Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
  • To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

MOROCCAN MEATBALLS WITH EGGS



Moroccan Meatballs with Eggs image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 27

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped

Steps:

  • To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
  • Preheat the oven to 350 degrees F.
  • Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
  • In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
  • Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
  • To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

More about "moroccan meatballs with eggs recipes"

MOROCCAN MEATBALLS - JO COOKS
moroccan-meatballs-jo-cooks image
2019-08-11 How To Make Moroccan Meatballs. Make the meatballs: In a large bowl add all the meatball ingredients, and mix well using your clean hands. …
From jocooks.com
4.6/5 (36)
Calories 276 per serving
Category Dinner, Main Course
  • In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
  • In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
  • In the same skillet, deglaze the skillet with the beef broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
  • Add the coriander, cumin, fennel seeds, red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.


CLASSIC MOROCCAN MEATBALL TAGINE WITH TOMATO SAUCE - …
classic-moroccan-meatball-tagine-with-tomato-sauce image
2018-02-03 Moroccan Kefta Tagine with olives and poached eggs. Mint tea is the perfect accompaniment. Photo: Marco Mayer | Bigstock.com. Moroccan …
From tasteofmaroc.com
4.8/5 (37)
Total Time 1 hr 10 mins
Category Main Course
Calories 560 per serving
  • 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.
  • 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.)


KEFTA MKAOUARA (MOROCCAN MEATBALL AND EGG TAGINE) - TARA'S ...
kefta-mkaouara-moroccan-meatball-and-egg-tagine-taras image
2013-09-13 Kefta Mkaouara (Mkawra) is a Moroccan dish traditionally made in a tagine. Small beef or lamb meatballs are simmered in a spiced tomato sauce, …
From tarasmulticulturaltable.com
Ratings 1
Servings 4
Cuisine Moroccan
Category Main
  • In a medium bowl, combine ground meat, grated onion, garlic, paprika, cumin, cinnamon, hot paprika, salt, pepper, parsley, and cilantro. Use your hands to roll the mixture into 3/4 inch round meatballs.
  • Drizzle olive oil or ghee over bottom of tagine or deep skillet with tight fitting lid over medium heat. A diffuser is needed for clay tagines. Add the sliced onion and cook until soft. Sprinkle with minced garlic and place meatballs in a mostly single layer over onions. Cook, gently stirring occasionally, until brown on sides.
  • Pour in enough tomatoes to mostly cover the meatballs. Add the cumin, paprika, cinnamon, hot paprika, and gently stir to combine. Cover, reduce heat to low, and let simmer for 30 minutes.
  • Remove cover, crack eggs into separate areas among the meatballs, and sprinkle with parsley, cilantro, salt, and pepper. Cover again and cook until eggs are barely set, 7-10 minutes.


MOROCCAN MEATBALLS | DINNER RECIPES | TESCO REAL FOOD
moroccan-meatballs-dinner-recipes-tesco-real-food image
2010-03-03 Method. First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl …
From realfood.tesco.com
5/5 (609)
Total Time 50 mins
Category Dinner
Calories 740 per serving


MOROCCAN KEFTA TAGINE WITH EGGS RECIPE - MOROCCAN MEATBALLS
moroccan-kefta-tagine-with-eggs-recipe-moroccan-meatballs image
2020-11-07 Easy Moroccan kefta tagine with eggs: Make a tasty Moroccan meatballs recipe in a tagine at home in less than 60 minutes. Prep Time 20 …
From fooddrinkdestinations.com
4.7/5 (3)
Total Time 1 hr 20 mins
Category Recipes
Calories 793 per serving


ONE POT MOROCCAN LAMB WITH EGGS RECIPE - TESCO REAL FOOD
one-pot-moroccan-lamb-with-eggs-recipe-tesco-real-food image
Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through. Make 4 little hollows in the mixture and crack an egg into each one. …
From realfood.tesco.com
5/5 (48)
Category Dinner
Cuisine Moroccan
Total Time 1 hr


MEATBALLS AND EGGS - MOROCCAN RECIPES : MOROCCAN RECIPES
meatballs-and-eggs-moroccan-recipes-moroccan image
Meatballs and Eggs. Meal Type: Breakfast, Dinner. Course: Main Dish. Prep Time: 30 minutes to 1 hour. Cook Time: 10 mins, 60 mins. Calories: 400. Rating: 3 Stars. Kefta tagine (Meatballs with eggs) Ingredients For minced meat. 450 g minced …
From themoroccanrecipes.com


MOROCCAN MEATBALLS RECIPE | WOOLWORTHS
2021-03-11 Step 5. To reheat cooked meatballs, add passata to a large frying pan and bring to the boil over medium-high heat. Add meatballs and reduce heat to medium. Simmer for 25 …
From woolworths.com.au
Cuisine North African
Category Mains
Servings 6
Total Time 1 hr 10 mins
  • Heat oil in a frying pan over medium heat. Add onion, garlic and spices and stir for 3 minutes or until softened. Transfer to a bowl and cool.
  • Add herbs, zest, mince, breadcrumbs and egg to onion mixture. Season and mix together well using your hands. Shape into walnut-sized balls. Arrange in a single layer in pan. Spray with oil. Bake for 20 minutes or until browned. Drain off any excess oil and cool to room temperature.
  • To freeze cooked meatballs, place in a single layer on a baking paper-lined tray and freeze until firm. Transfer to a container, seal, label and freeze for up to 3 months.


MOROCCAN MEATBALLS (EASY, DAIRY FREE) - SIMPLY WHISKED
2021-11-22 Preheat oven to 400˚F. Combine meatball ingredient in a large mixing bowl and mix until combined. Roll mixture into meatballs and place on a baking sheet. Roast meatballs for 10 minutes. While meatballs are baking, heat a large skillet to medium-high. Add olive oil and sauté garlic until fragrant, about 30 seconds.
From simplywhisked.com
Cuisine Moroccan
Total Time 40 mins
Category Main Course
Calories 210 per serving


KEFTA TAGINE (MEATBALLS WITH EGGS) - RECIPES - HAIRY BIKERS
Recipes; Shop; Videos; About; Kefta tagine (Meatballs with eggs) Info PT1H Serves 4 Prep time 30 minutes to 1 hour Cooking time 10 to 30 minutes. Tags. Main. Share Article. Ingredients For the meatballs. 500g / 1lb 2oz minced beef or lamb; 1 onion, very finely chopped ; 3 garlic cloves, crushed; 1 tsp ground ginger; 1 tsp ground cumin; 1/2tsp chilli powder; 1 tsp paprika; small …
From hairybikers.com
Servings 4
Total Time 1 hr


MOROCCAN MEATBALLS IN TOMATO SAUCE WITH EGGS RECIPE ...
Moroccan Meatballs in Tomato Sauce With Eggs Recipe. Author: Ryan Thomas. Updated date: Feb 25, 2020. Comment; I'm particularly interested in travel, reading, history, and cooking. With the eggs added in, a hearty and tasty dish emerges. In around a week, I leave home again, so I've been trying to cook as often as possible to make as many recipes and dishes before I'm …
From delishably.com
Estimated Reading Time 4 mins


KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE)
2021-09-16 Add all the sauce ingredients and bring to a simmer. If cooking in a tagine, cover and allow about 10-15 minutes for everything to warm up, before lowering the heat down. Lower the heat down, cover and cook the sauce and meatballs for 30 minutes. If cooking in a saucepan, stir towards the end as the sauce thickens.
From linsfood.com
5/5 (13)
Total Time 50 mins
Category Side Dish/Main Course
Calories 415 per serving


SAUCE FOR MOROCCAN MEATBALLS - ALL INFORMATION ABOUT ...
How to make grilled moroccan meatballs Combine the egg, garlic, cilantro, cumin, allspice, salt and pepper in a medium bowl. Mix until well combined. Add the ground beef and panko bread crumbs. Mix together with your hands until just combined. Use a 1/3 cup measure to portion out the meat and shape into discs. 252 People Used More Info ›› Visit site > Moroccan Meatballs …
From therecipes.info


MOROCCAN MEATBALLS WITH EGGS RECIPES
Moroccan Meatballs With Eggs Recipes MOROCCAN MEATBALLS WITH EGGS. Serve up a Moroccan feast for friends without the mess, with our flavour-packed one-pan recipe. Provided by Sara Buenfeld. Categories Dinner, Main course. Time 1h10m. Number Of Ingredients 13. Ingredients; 1 onion , finely chopped : 3 tbsp olive oil: 50g fresh breadcrumbs: 250g ...
From tfrecipes.com


BEEF KOFTA MEATBALLS - ALL INFORMATION ABOUT HEALTHY ...
Beef Kofta Recipe - Spicy Turkish Meatballs trend whereismyspoon.co. Turkish meatballs or beef kofta: easy to make, always delicious, and perfect for any kind of gathering.Print Ingredients. 500 g/ 1.1 lb ground beef 1 onion, about 75 g/ 2.6 oz 3 garlic cloves 1 large egg 60 g/ 2.1 oz white bread, weighed after removing the crust (about 1-2 white bread slices, depending on size) ...
From therecipes.info


KEFTA MKAOUARA (MOROCCAN MEATBALLS) | EASIEST RECIPE
2018-09-28 This Moroccan recipe calls for heartily spiced meatballs, freshly made and ready to be devoured. The meatballs are cooked, nestled in a flavorful tomato sauce, and the eggs are poached on top of the dish for the last few minutes of cooking. Making the mkaouara sauce. Peel and mince the garlic and onions. Measure out half for sauce and reserve ...
From burmaspice.com


MOROCCAN MEATBALLS WITH ROASTED TOMATOES & CHICKPEAS STORY ...
Moroccan spiced meatballs, roasted on a sheet pan with sweet cherry tomatoes, onions, peppers, and chickpeas, are topped with salty feta and freshly chopped parsley and mint. Get Recipe In large bowl, combine ground meat, egg, panko, garlic, cumin, allspice, cinnamon, ½ teaspoon salt and ¼ teaspoon pepper.
From rachelcooks.com


MOROCCAN MEATBALLS TAGINE KEFTA RECIPES
Moroccan Meatball Tagine recipe: An easy recipe for the popular Moroccan Meatball Tagine called Kefta Mkaouara or Kefta Mkawra. Well-seasoned meatballs are cooked in a spicy tomato sauce. Eggs are an optional but classic addition to the dish. The meatballs can be made from ground lamb, ground beef, or a combination of the two. Use a traditional tagine or a deep, …
From tfrecipes.com


MOROCCAN MEATBALLS WITH EGGS
Get this all star, easy to follow Moroccan Meatballs with Eggs recipe from Rachael Ray. ... Turkey, Kale and Oat Meatballs with Quick Tomato Sauce. 4.2 6. Visit original page with recipe. Bookmark this recipe to cookbook online. Yield: 4; Cooking time: 45 Min; Publisher: Foodnetwork.com; Tweet ; Ingredients. Ingredients are on source website with this recipe. …
From crecipe.com


MOROCCAN MEATBALLS WITH EGGS RECIPE
Moroccan meatballs with eggs recipe. Learn how to cook great Moroccan meatballs with eggs . Crecipe.com deliver fine selection of quality Moroccan meatballs with eggs recipes equipped with ratings, reviews and mixing tips. Get one of our Moroccan meatballs with eggs recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Moroccan …
From crecipe.com


Related Search