Name: Meatballs Tagine
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 Servings
Cuisine: Moroccan
Ingredients: 350 g Minced Beef; 2 tbsp Olive Oil; 4 cloves Garlic; 2 Onions; 8 g Parsley; 8 g Cilantro; ¾ tsp Salt; 1 tsp Black Pepper; 2 tsp Cumin; 2 tsp Smoked Paprika; ¼ tsp Chili Powder; 250 g Tomato Puree; 1 tbsp Tomato Paste; 3 Eggs

Meatballs Tagine

DifficultyBeginnerPrep Time45 minsCook Time1 hr

Ingredients:

350 g Minced Beef

2 tbsp Olive Oil

4 cloves Garlic

2 Onions

8 g Parsley

8 g Cilantro

¾ tsp Salt

1 tsp Black Pepper

2 tsp Cumin

2 tsp Smoked Paprika

¼ tsp Chili Powder

250 g Tomato Puree

1 tbsp Tomato Paste

3 Eggs

About the Recipe:

Probably the fastest Tagine you can make. This is a classic and an everyday meal for Moroccan families. Minced beef cooked in spices and herbs, topped with eggs and enjoyed with a side of Harissa and Moroccan Bread (Khobz) !!!

Here’s How It’s Done:

Prep herbs
- Finely chop 8 g parsley + 8 g cilantro (about 1½ tsp each).
Prep aromatics
- Grate 4 garlic cloves.
- Grate or very finely chop 2 medium onions.
Season the kefta (meat mix)
- In a bowl, add 350 g minced beef (ideally 75% lean / 25% fat).
- Mix in ½ of the garlic + ½ of the chopped herbs.
- Add spices: ¼ tsp sea salt, ½ tsp black pepper, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp chili powder (optional for heat).
- Mix until slightly tacky; cover and chill 30–60 min.
Shape meatballs
- Divide into about 25 balls, roughly 14 g each — aim for bite-size.
Start the sauce base
- Heat a tagine or wide pot on medium heat; add a good splash of olive oil.
- Add the remaining garlic; cook 1–2 min until lightly golden.
Bloom spices & soften onions
- Stir in: ½ tsp sea salt, ½ tsp black pepper, 1 tsp cumin, 1 tsp paprika; cook 30–45 sec.
- Add the grated onions; stir until soft and sweet, then cover 5 min.
Add tomatoes
- Add 260 g tomato sauce (about 9 oz) and 1 Tbsp tomato paste; mix well.
- Simmer 10 min to thicken and deepen the color.
Cook the kefta
- Nestle the meatballs in a single layer; cover and cook 15 min.
- Turn them; reduce heat to low and simmer uncovered 10 min to thicken the sauce.
Add the eggs
- Crack 3 eggs over the sauce (between the meatballs).
- Cover and cook until eggs are set to your liking (about 10–13 min for jammy yolks).
Finish & serve
- Season to taste with a little salt and black pepper.
- Garnish with fresh parsley or cilantro.
- Serve hot with khobz (Moroccan bread) to scoop the sauce.

Notes & Swaps

Meat options: Try beef–lamb blend for richer flavor; aim for ~25% fat for tenderness.
Tomatoes: If using crushed tomatoes or passata, simmer longer to reduce liquid.
Cooking vessel: A wide pan works fine if you don’t have a tagine; just keep it low and slow.
Egg doneness: For runny yolks, check at 7–8 min; for set yolks, go to 12–13 min.
Make-ahead: Form meatballs and chill up to 24 h (or freeze); cook from chilled and extend simmer slightly.

Meatballs Tagine

Here’s How It’s Done:

Notes & Swaps

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