Moroccan Meatballs Tagine with Tomato Sauce - Kefta Mkaouara
Are you looking to add some exotic flair to your culinary repertoire? Look no further than the Moroccan meatballs tagine. Join us as we explore the tantalizing blend of ingredients and cooking techniques that make this dish a standout in Moroccan cuisine. Get ready to embark on a flavorful journey through the tastes and aromas of North Africa.
Servings: 2
Ingredients
The Tomato Sauce
- 1/2 red or white onion finely chopped
- 3 tbsp vegetable oil
- 3 large tomatoes finely chopped or pureed
- 3 tbsp fresh parsley finely chopped
- 1 tsp turmeric
- 1/2 tsp paprika
- 1/8 tsp black pepper
- Pinch of salt
The Moroccan Meatballs
- 8 oz beef, lamb or turkey meat minced
- 3 tbsps fresh parsley finely chopped
- 1 tsp turmeric
- 1/2 tsp cinnamon ground
- 1/2 red or white onion finely chopped
- 1/8 tsp black pepper
- Pinch of salt
Instructions
The Tomato Sauce
- Start by heating the oil in a tagine pot.
- Add the onion and sauté it for 3 to 4 minutes until soft.
- Stir in the remaining sauce ingredients. Put on the lid and let it cool over low heat for 6 to 8 minutes until heated.
The Moroccan Meatballs
- Combine the meat, parsley, and spices in a bowl. Mix them very well until combined.
- Add the onion and combine them well. Shape it into bite size balls.
- Add them to the sauce.
- Cook over low heat for 10 to 15 minutes until the meatballs are done.
- Serve your tagine hot and enjoy!
Notes
- If the sauce is too thick for your liking, add to it some water or chicken stock, but don't add it from the beginning. Don't add it until the end, and only if needed.
- If you are using ground turkey meat, take it off the heat as soon as the sauce starts to thicken because it cooks very quickly.
- If you are using lamb or beef instead, they will take 10 extra minutes to cook.