Moroccan meatball tagine recipe with tomato sauce.
After tempting you with my previous article dedicated to the flavors of Moroccan gastronomy, I couldn’t leave you in frustration, awaiting your next stay in Morocco.
Therefore, today, I am sharing with you the recipe of the kofta tagine, a famous Moroccan family friendly tagine recipe.
Ingredients for you kofta tagine
For the Meatballs
- 1 lb. ground beef or lamb – (or mix of the two)
- 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
- 1/4 tsp black pepper
- 1/4 tsp turmeric – (optional)
- 1/4 tsp ground cinnamon – (optional)
For the Tomato Sauce
- 2 lbs ripe tomatoes
- 1/4 cup olive oil or vegetable oil
- 1 medium onion, – finely chopped
- 1 small green 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)
- 1/4 tsp black pepper – (or to taste)
- 1/8 tsp cayenne pepper – (optional) OR
- 2 chili peppers – (optional)
- 1 bay leaf
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped cilantro
For Garnish (Optional)
- 4 eggs – (free range or beldi eggs are preferred)
- green pitted olives – (to taste)
- fresh parsley or cilantro sprigs
Instructions for your kofta tagine
Prepare the Meatballs for your kofta tagine
Combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed.
Take small portions of the mixture and shape into petite, cocktail-sized meatballs. I tend to make mine the size of cherries but you can make them as small as marbles or, if short on time, as large as 1 1/4 inches (3 cm) in diameter.
Cover and set aside.
Prepare the Tomato Sauce
Peel, seed and chop the tomatoes. Set aside. (Or, if the tomatoes are very soft, cut them in half crosswise, remove the seeds, and then grate the flesh to a pulp; discard the skin.)
Place a skillet or the base of a medium- to large-sized tagine over medium-low heat. When hot, add the oil, onion and green pepper. Saute for several minutes.
Add the garlic and saute for another minute or two, until fragrant. Be careful not to burn the garlic.
Add the chopped or grated tomatoes, herbs and spices. Stir to combine. Allow the tomatoes to come to a simmer then cover and cook for about 15 to 30 minutes, until the tomatoes soften and a sauce begins to form.
Use the back of a spoon to crush the tomatoes and add the chili peppers, if using. Cover and continue cooking for another 15 to 30 minutes, until a rich tomato sauce forms. Stir occasionally, adding a little water if necessary to smooth out the sauce.
When the consistency of the sauce is to your liking, taste and adjust seasoning.
Finish your kofta tagine dressing
Add the meatballs. Cover and continue simmering for another 10 to 15 minutes, or until the meatballs are just cooked through.
The meatball tagine can be served now; or continue to the next steps to add olives and/or eggs.
Add Olives and/or Eggs (Optional)
If adding olives, do so now, allowing time for them to heat through before serving.
If garnishing the tagine with eggs, carefully add them over the meatballs, taking care not to break the yolks. Cover and continue simmering the tagine just until the whites are firm and the yolk is beginning to set.