How to Make Moroccan Meatball Tagine (Kefta Mkaouara)

To make this tagine, you will need several ingredients for the tomato sauce and the meatballs. The sauce includes tomatoes, onions, garlic, and seasonings, and the meatballs are made of ground beef or lamb, onion, green pepper, eggs, and similar seasonings. Follow the ingredient list in the kefta tagine recipe, which will make four servings.

This recipe uses 2 pounds (about 1 killogram) of ripe tomatoes to make the sauce. If you don't have a kitchen scale, use approximately nine small tomatoes, seven medium, or 6 large.

Start by cutting the tomatoes in half and removing the seeds, and then grate them directly into your tagine or skillet. Discard the skin. If you prefer, you can also peel, seed, and chop the tomatoes.

Add the onion, garlic, seasonings, herbs, and olive oil to the grated tomatoes.

Place the tagine or skillet over medium-low to medium heat, cover, and bring the tomato sauce to a simmer. If cooking in a tagine, use a diffuser between the tagine and burner. Be patient—it might take up to 15 minutes for the sauce to reach a simmer in a tagine.

Once simmering, reduce the heat to the lowest temperature necessary to maintain the simmer. Leave the sauce to cook while you prepare the meatballs.

Next, you'll make the kefta meatballs. Place all of the ingredients in a bowl and use your hands to knead everything together. Then shape the kefta into very small meatballs, about 3/4 inch in diameter.

Add the meatballs to the tomato sauce along with a little water; 1/4 cup (60 milliliters) is usually enough, but you can thin the sauce even more if you like. Cover the tagine and cook for about 40 minutes, or until the sauce is thick. Taste and adjust the seasoning.

Break the eggs over the top of the meatballs and cover the pot. Poach the eggs in the sauce for five to 10 minutes, until the egg whites are solid and the yolks are partially set.

Kefta mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty bread to scoop up meatballs from their side of the dish.