Beef Meatballs in Tomato Sauce Tagine

This is not the authentic Moroccan kefta mkaoura I set out to make — but sometimes a detour produces something worth keeping. What started as an attempt at the classic Moroccan spiced meatball dish became my own version, cooked in the tagine my youngest daughter bought me over ten years ago. You can use any pan or pot with a lid.

The tagine is not a one-pot dish here. I use a cast iron frying pan to brown the meatballs first — a failsafe way of ensuring they don't stick and that you get a proper crust before they go into the sauce.

Beef Meatball Tagine with Tomato Sauce – The Flexible Chef

Beef Meatball Tagine – The Meatballs

I make beef meatballs by combining the mince with fresh breadcrumbs, paprika, cumin, ground cassia bark, cayenne pepper, ground black pepper, and a pinch of salt. If your mince is very lean, add an egg to bind. Shape, then chill in the fridge until firm.

When ready to cook, take the meatballs out of the fridge and bring them up to room temperature before frying.

Lightly fry in olive oil until browned all over, then set aside.

The Sauce

Add a splash of olive oil to the tagine over a low to medium heat. Fry a chopped onion until soft, then add minced garlic and dried chilli flakes and cook for one minute. Tip in a bowl of ripe cherry tomatoes — or tinned if that's what you have. Crush the tomatoes as they soften and break down. Add a splash of water if things look dry. When the sauce has reached a consistency you're happy with, add a pinch of sugar and dried herbs of your choice. At this point I stir in a little grated Parmesan for a touch of creaminess.

Add the meatballs back in, cover the tagine, and cook for another 30 minutes depending on their size.

To Finish

An authentic kefta mkaoura finishes with eggs cracked directly into the sauce to poach just before serving. My version varies — sometimes feta cheese and olives, sometimes fresh parsley or coriander, and sometimes all three. Work with what you have. That's the whole point.

Serve with crusty bread.

This recipe is part of my North African Recipes — From the Moorish Kitchen at Casa Adora.
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Wonky photos, proper food, genuine adventures – The Flexible Chef