Ingredients for Kefta Tajine Moroccan Spiced Meatballs W Eggs In Tomato Sauce
- Ground Lamb
- 1 large onion, finely chopped
- Salt
- Pepper
- Sweet Hungarian Paprika
- Fresh Coriander
- Flat Leaf Parsley
- Olive Oil
- Ground Ginger
- Turmeric
- Cayenne Pepper
- Tomato Paste
- Lamb Stock
- Squash
- Peas
- 2 large eggs
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How to Make Kefta Tajine Moroccan Spiced Meatballs W Eggs In Tomato Sauce
- In a large bowl, gently combine the ground meat, 1 egg, chopped onion, minced garlic, spices, half of the cilantro and parsley, salt, and pepper. Mix until just combined; do not overmix.
- Shape the meat mixture into 1-inch meatballs.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Brown the meatballs on all sides.
- Remove the meatballs from the pot and set aside.
- Add the crushed tomatoes, chicken broth, and remaining cilantro and parsley to the pot. Bring to a simmer.
- Carefully return the meatballs to the pot. Reduce heat to low, cover, and simmer for 20 minutes.
- Crack the remaining egg into the sauce, being careful not to break the yolk. Cover and simmer for another 5 minutes, or until the egg whites are set but the yolks are still runny.
- Serve the Kefta Tajine hot over couscous or rice, with a side salad and bread.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
21g
Fat
68g
Carbs
3g
