Background on Moroccan Kefta Recipe:
Why go out when you can make better, healthier food at home? This is our first post for FoodInAtlanta.com and it is a celebration of food I learned about when I was in Morocco last October. On our very first night in Marrakech, I ordered this meatball, tomato and egg tagine dish, and loved it so much that I ordered it every time I saw it on a menu. Although it can be made in a cast iron pan, I seriously recommend finding or buying a Tagine. My friend Libby bought me the Le Creuset cast iron tagine for my birthday, and it is a wonder of cooking science. This recipe is a modification of the Recipe for Kefta Mkaouara with Tomato and Egg I found on About.com. Instead of making the tomato sauce called for in the recipe, I used two bottles of Trader Joe’s basic Marinara Sauce that were nearing expiration in my pantry.
Ingredients for Moroccan Kefta Recipe:
For the Meatballs:
1 lb ground beef or lamb. I like lamb, but I have only been eating grass fed beef (You will learn more about this in future posts, and bought a pound of 90/10 grass fed ground beef at Whole Foods
1 medium onion, finely diced
2t paprika, 1t cumin, 1t salt (although I used 2t kosher salt), 1/2t ground cinnamon, 1/4t black pepper, 1/4t hot paprika, 1/4 cup each fresh parley chopped and fresh cilantro chopped.
Put it all together , mixing it well with your fingers, and form it into 1 inch meatballs. Put in the refrigerator until you are ready to cook.
You will also need 2-3 cloves of garlic, 2-4 eggs (depending on the number of people you are cooking for) and 1/4 cup of water for later in the recipe.
Preparing Moroccan Kefta Recipe:
Cooking the Dish:
Put a bit of Olive or Avocado Oil into the Tagine or pan on medium heat. Sauté a couple cloves of garlic in the oil, then add about 16 ounces of your bottled Marinara or other pre-made tomato sauce, together with 1/4 cup water. If you have any extra parsley or cilantro you can throw that in, too (I also threw in a little extra cumin).
When it comes to a boil add the meatballs, cover, reduce the heat, and simmer for 40 minutes. After 40 minutes, break the eggs onto the top of the meatballs and put the cover back on for about 8 minutes, until the egg whites are set but the yolk mostly set.
Uncover and serve. You are ready for a delicious meal.
Serves 2 to 4.