Moroccan Kefta Meatballs in Spiced Tomato Sauce with Eggs

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A beloved North African home-cooking classic, Moroccan kefta features tender beef-and-lamb meatballs simmered in a warmly spiced fresh tomato sauce, finished with softly poached eggs. The eggs nestle into the bubbling sauce just before serving, creating a rich, comforting one-pan meal that begs to be scooped up with crusty bread.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 6 gSugar
• 33 gProtein
• 610 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 5 mgIron
• 19 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the kefta meatballs

• 1 lb (450 g) ground beef
• 1/4 lb (115 g) ground lamb
• 1 small yellow onion, very finely grated
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro

For the spiced tomato sauce

• 2 tbsp olive oil
• 1 small onion, finely diced
• 3 garlic cloves, smashed
• 1 1/2 lbs (680 g) ripe tomatoes, grated on a box grater (or 1 can crushed tomatoes)
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp ground turmeric
• 1/2 tsp salt, plus more to taste
• 1/2 cup water

For finishing

• 4 large eggs
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• 1 pinch sweet paprika, for garnish

Directions

1. In a large bowl, combine the ground beef and lamb with grated onion, garlic, cumin, paprika, cinnamon, salt, pepper, parsley, and cilantro. Mix gently with your hands just until evenly blended, then roll into 16 small oval meatballs (about 1 1/2 inches long).
2. Heat 1 tablespoon of the olive oil in a wide tagine or deep skillet over medium-high heat. Add the meatballs in a single layer and brown on all sides, about 5 minutes total. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon of olive oil to the same pan over medium heat. Sauté the diced onion for 4 minutes until soft and translucent, then add the smashed garlic and cook 30 seconds until fragrant.
4. Stir in the grated tomatoes, tomato paste, paprika, cumin, ginger, turmeric, salt, and water. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato taste cooks off.
5. Nestle the browned meatballs into the sauce in a single layer. Spoon a little sauce over each one, cover partially, and simmer gently for 8 minutes so the flavors meld and the meatballs cook through.
6. Make four small wells in the sauce between the meatballs. Crack one egg into each well, cover the pan, and cook 3 to 4 minutes for runny yolks or 5 minutes for fully set whites.
7. Sprinkle with the fresh cilantro and parsley and dust lightly with paprika. Serve straight from the tagine with warm crusty bread or simple boiled potatoes to soak up the sauce.

Cook’s Notes

• For the most authentic flavor, use a higher proportion of lamb (or even all lamb); the fat keeps the kefta moist during simmering.
• Wet your hands with cold water when rolling the meatballs to keep the mixture from sticking.
• If your tomatoes lack sweetness, add a pinch of sugar to balance the acidity of the sauce.
• Resist the urge to stir once the eggs are added; gently tilting the lid-covered pan helps the whites set evenly without breaking the yolks.
• Leftover kefta tastes even better the next day; reheat gently and crack a fresh egg on top when serving.

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