moroccan kefta meatballs with egg

12 Jun

Moroccan Kefta urbanpocketknife

I was scrolling through Reddit one day and saw a pic of this dish that someone had made, it just looked crazy delicious, rustic and ummm..one pan?  Yes please!  Did some research and apparently it’s a Moroccan dish called Kefta and I had all the ingredients in my house already….convenient.  I have a couple of friends that store a set of my tires in their garage and as a thank you, I decided to pull out this recipe…it did not disappoint.

What you need!
Meatballs:
1lb ground beef or lamb
2 tbsp chopped red onion
1 tsp of each: paprika, cumin, salt
1/2 tsp cinnamon
1/4 tsp pepper
1/4 tsp cayenne
2 tbsp parsley

Tomato Sauce:
750ml (more or less) plain tomato puree or diced tomatoes (I used plain tomato sauce I canned last year)
2 cloves of minced garlic
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
1/2 salt
1/4 tsp of each: turmeric, pepper, cayenne
1/4 tsp saffron in 1/4 cup hot water
1/4 cup chopped parsley

6-7 eggs

What to do!

1.  In a wide saucepan, heat the olive oil and add garlic and saute until lightly golden.  Add all the spices (except saffron water and parsley) and tomatoes.  Bring to a gentle simmer, turn down heat if necessary.  You want the sauce to be about 1/2″ to 3/4″ deep in your saucepan, feel free to add more if needed.

2.  While the sauce is simmering, mix all the meatball ingredients in a large bowl.

Moroccan Kefta urbanpocketknife

3.  Shape the meat mixture into 1″ diameter balls.

Moroccan Kefta urbanpocketknife

4.  Taste your sauce and adjust seasoning if needed.  Add the meatballs and saffron water to your sauce and place lid on.  You may need to turn up the heat to get the sauce to a simmer again .  Reduce heat and simmer for 30min, you can choose to flip your meatballs at the half way mark if the sauce doesn’t cover them enough.

Moroccan Kefta urbanpocketknife

5.  Once the meatballs are cooked, take the lid off and crack your eggs directly in the pan in between the meatballs.  Place the lid back on and poach your eggs for about 5 minutes (depends how runny you want your yolks to be).

6.  No need to transfer it into a dish, just plop the whole saucepan on the table.  Serve with crusty bread or rice, anything that will soak up the sauce!  Enjoy!

Moroccan Kefta urbanpocketknife

 

 

 

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