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Kefta Mkaouara (Moroccan Meatball and Egg Tagine)

13 September, 2013 by Tara 20 Comments

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A recipe for Kefta Mkaouara (Moroccan Meatball and Egg Tagine)! Small meatballs are simmered in a spiced tomato sauce and topped with eggs.

Kefta Mkaouara (Moroccan Meatball and Egg Tagine) in a tagine next to bread.

This Kefta Mkaouara (Mkawra) is a Moroccan dish traditionally made in a tagine. Small beef or lamb meatballs are simmered in a spiced tomato sauce, then eggs are added in the last few minutes of cooking.

It is served from the same dish it is cooked in with crusty Moroccan bread.

Five photo collage of forming meatballs and simmering in the tagline with eggs on top.

I used this Khubz Maghrebi recipe for the bread. Definitely don’t skip the eggs. It adds to the overall flavor of the dish. Chad said this was even better the next day.

Take care when stirring the meatballs to keep them from falling apart.

Aerial view of Kefta Mkaouara (Moroccan Meatball and Egg Tagine) next to bread slices.

Tagine

A Tagine is a Berber pot often used in North African cooking. It is traditionally made of clay, but sometimes ceramic tagines were used following Roman influence.

The bottom part is circular with a flat base. The cover is dome-shaped to keep condensation at the bottom during cooking so less water is needed.

If you don’t have a tagine, you can use a deep skillet with a tight fitting lid, but more water may need to be added to the dish.

Looking for more North African recipes?

Try my:

  • Msemen (Moroccan Square Flatbread)
  • Twabaa (Algerian Lemon and Olive Oil Cookies)
  • Baghrir (Moroccan Semolina Pancakes)
Close up of Kefta Mkaouara (Moroccan Meatball and Egg Tagine) in a blue tagine.

Kefta Mkaouara (Moroccan Meatball and Egg Tagine) Recipe

Adapted from Abstract Gourmet and The Spruce Eats

Print Pin
5 from 1 vote

Kefta Mkaouara (Moroccan Meatball and Egg Tagine)

A recipe for Kefta Mkaouara (Moroccan Meatball and Egg Tagine)! Small meatballs are simmered in a spiced tomato sauce and topped with eggs.
Course Main
Cuisine Moroccan
Keyword Africa, African, egg, meat, meatball, Moroccan, Morocco, tagine
Prep Time 25 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour 15 minutes
Servings 4 Servings

Ingredients

Meatballs:

  • 1 pound ground beef or lamb or combination
  • 1/2 onion grated
  • 2 garlic cloves grated
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon hot paprika
  • 1/4 cup parsley finely minced
  • 1/4 cup cilantro finely minced
  • salt and pepper to taste

Sauce:

  • Olive oil or ghee for pan
  • 1 onion thinly sliced or chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 3 cloves garlic minced
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon hot paprika
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped cilantro
  • 4 eggs

Instructions

  • 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.
  • Serve immediately from tagine with crusty bread.
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Filed Under: Beef, Egg, Lamb, Meat, Middle Eastern/African

Previous Post: « Kaber Ellouz (Tunisian Almond Balls)
Next Post: Buttermilk Chive Biscuits »

Reader Interactions

Comments

  1. Lydia mcdonald

    15 January, 2015 at 7:45 pm

    Thank you it was full of favors. I am going to make it again.

    Reply
    • Tara

      15 January, 2015 at 10:41 pm

      So glad you enjoyed it!

      Reply
  2. Jon Axel

    25 January, 2018 at 2:58 pm

    Loved it. Added 1 tspn Worchester sause. Not all the cinnamon but everything else as recipe said.

    Will do this again.

    Thanks

    Reply
    • Jon Axel

      25 January, 2018 at 2:59 pm

      1 tbsn Worchester sause 😋

      Reply
    • Tara

      25 January, 2018 at 7:13 pm

      So glad you enjoyed it!

      Reply
  3. Robin Porter

    7 January, 2019 at 10:29 am

    Made this as written and it immediately went into the family recipe rotation. My son proclaimed it “the best meatballs he has ever had!”

    Reply
    • Tara

      7 January, 2019 at 10:57 am

      So wonderful to hear! Thank you Robin!

      Reply
  4. Jimmy J

    19 February, 2020 at 4:58 pm

    Was this done stove top or in the oven

    Reply
    • Tara

      19 February, 2020 at 5:55 pm

      Hi Jimmy! It is stovetop

      Reply
  5. Leslie Atkinson

    25 September, 2020 at 11:57 am

    I am looking forward to making this tonight! Can I substitute fresh tomatoes for the canned?

    Reply
    • Tara

      25 September, 2020 at 12:18 pm

      Hi Leslie! Hope you love it! Yes, you can substitute with about 2 pounds peeled, diced tomatoes.

      Reply
  6. Leslie Atkinson

    25 September, 2020 at 12:21 pm

    Great, thanks! I’m sure it will be delicious and I will make sure to leave a review 🙂

    Reply
  7. Jan

    5 December, 2020 at 3:56 pm

    Can this be prepared and then placed n tagine drop in eggs nd finish n the oven? Have gas range nd I am concerned about the heat.

    Reply
    • Tara

      5 December, 2020 at 5:05 pm

      Hi Jan! I have personally never tried it, but from what I have read the only way to cook with a tagine in the oven is to start with a room temp tagine and cold oven. Sudden temperature shocks may crack the tagine.

      Reply
  8. Parisa

    17 December, 2020 at 3:53 am

    My instructions for tag in suggest to soak it overnight before putting in oven. I was just wondering if I cook this directly on my electric burner in low settings.
    Thank you very mich

    Reply
    • Tara

      17 December, 2020 at 12:18 pm

      Hi Parisa! I have always used a diffuser with an electric stovetop to keep the heat from cracking the tagine.

      Reply
  9. Leslie Atkinson

    17 December, 2020 at 12:15 pm

    5 stars
    This was absolutely delicious! I can’t wait to make it again 🙂

    Reply
    • Tara

      17 December, 2020 at 12:19 pm

      Thank you so much Leslie! So happy to hear!

      Reply
  10. Eleanor

    6 September, 2021 at 3:59 pm

    How large is your tajine? Mine is definitely on the smaller side so wondering if I need to cut the ingredients in half. I studied abroad in Morocco and this was my favorite tajine dish!

    Reply
    • Tara

      6 September, 2021 at 4:25 pm

      Hi Eleanor! The one I used for this recipe had a capacity of 2.5 quarts, about 11 inches (28 centimeters) wide. I can see why it was one of your favorites! Definitely one of mine too. Really need to make it again soon.

      Reply

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