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Moroccan Kefta Tagine with Tomato Sauce

A beloved Moroccan dish, Kefta Mkaoura is a fragrant and comforting tagine featuring tender, spiced meatballs simmered in a rich tomato sauce. Traditionally prepared in a clay tagine, this dish is infused with warm spices like cumin, paprika, and cinnamon, creating a deeply flavorful sauce that perfectly complements the juicy meatballs. Many Moroccans enjoy poaching eggs in the sauce just before serving, adding a luscious texture and richness to the dish. Green olives provide a briny contrast, enhancing the complexity of flavors. Served with crusty bread, this tagine is meant to be enjoyed communally, scooping up meatballs and sauce by hand. Whether prepared for a family meal or a festive gathering, this dish embodies the heart of Moroccan cuisine—bold flavors, aromatic spices, and a tradition of sharing.

Main | Moroccan | Gluten-Free | Halal | Braised Meat Dish | Frying Pan | Tagine Pot | Beef | Egg | Lamb | Olive | Tomato | Braising | Sautéing | Casual Gathering | Slow
Time to complete

Prep

30min

Cook

1h

Wait

0 minutes

Total

1h 30min

Ingredients (4-6 portions)

Ingredients

  • 450 g (1 lb) ground beef or lamb, or a mix of both
  • 1 small onion, finely chopped or grated
  • 3 tbsp chopped fresh parsley
  • 3 tbsp chopped fresh cilantro
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ tsp turmeric (optional)
  • ¼ tsp ground cinnamon (optional)
  • 900 g (2 lbs) ripe tomatoes
  • 60 ml (¼ cup) olive oil or vegetable oil
  • 1 medium onion, finely chopped
  • 1 small green bell pepper, finely chopped
  • 4 cloves garlic, pressed or finely chopped
  • 1.5 tsp paprika
  • 1.5 tsp cumin
  • 1.5 tsp salt, or to taste
  • ¼ tsp black pepper, or to taste
  • ⅛ tsp cayenne pepper (optional) OR 2 chili peppers (optional)
  • 1 bay leaf
  • 2 tbsp finely chopped parsley
  • 2 tbsp finely chopped cilantro
  • 4 eggs (free-range or beldi eggs preferred)
  • green pitted olives, to taste

For Serving/Garnishing

  • fresh parsley or cilantro sprigs
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 8
  • Protein: 10
  • Carbohydrates: 6
  • Fiber: 2
Directions

Prepare the Meatballs

  • 1. In a bowl, combine the ground meat with onion, parsley, cilantro, paprika, cumin, salt, black pepper, turmeric (if using), and cinnamon (if using). Knead the mixture with your hands until well combined.
  • 2. Shape the mixture into small meatballs, about the size of cherries or up to 3 cm (1¼ inches) in diameter. Cover and set aside.

Prepare the Tomato Sauce

  • 3. Peel, seed, and chop the tomatoes. If very soft, cut them in half crosswise, remove the seeds, and grate the flesh to a pulp, discarding the skin.
  • 4. Heat a skillet or the base of a tagine over medium-low heat. Add the oil, onion, and green bell pepper. Sauté for several minutes until softened.
  • 5. Add the garlic and sauté for another minute or two until fragrant, being careful not to burn it.
  • 6. Add the chopped or grated tomatoes, parsley, cilantro, paprika, cumin, salt, black pepper, cayenne pepper (if using), and bay leaf. Stir to combine and bring to a simmer.
  • 7. Cover and cook for 15-30 minutes, stirring occasionally, until the tomatoes soften and a sauce begins to form.
  • 8. Use the back of a spoon to crush the tomatoes. Add the chili peppers (if using). Cover and continue cooking for another 15-30 minutes, stirring occasionally and adding a little water if needed to smooth out the sauce.

Cook the Meatballs

  • 9. Taste the sauce and adjust seasoning if needed. Add the meatballs to the sauce, cover, and simmer for 10-15 minutes until cooked through.

Finish and Serve

  • 10. If using olives, add them now and allow them to heat through.
  • 11. If adding eggs, carefully crack them over the meatballs, taking care not to break the yolks. Cover and simmer until the whites are firm and the yolks begin to set.
  • 12. Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet with crusty bread.
Cookix's Secrets

Alternative Cooking Methods

  • Prepare the meatballs and sauce separately, then bake them together in an ovenproof dish for a different texture.

Bold Flavor Enhancements

  • Add a pinch of saffron to the sauce for a deeper, aromatic flavor.

Cooking Tips

  • For a smoother sauce, blend the tomatoes before adding them to the tagine.
  • If using a tagine, cook over low heat to prevent burning and allow flavors to develop.

Healthier Variations

  • Use lean ground turkey or chicken instead of beef or lamb for a lighter version.

Regional Ingredient Substitutions

  • Replace green olives with Kalamata or Castelvetrano olives for a different flavor profile.

Serving Tips

  • Serve with warm crusty bread or traditional Moroccan khobz for dipping.