
Moroccan meatball tagine (kefta mkaoura) in tomato sauce. Poached eggs are a traditional garnish. Photo: oysy | Bigstockphoto.com
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This popular Moroccan dish features meatballs (kefta mkaouara) cooked in a zesty, homemade shakshuka-like tomato sauce.
Many cooks like to present the meatball tagine with eggs poached directly in the sauce, but this addition is optional. Olives are sometimes added, and for a little extra heat, throw in some ground cayenne or fresh chili peppers.
Although a clay or ceramic tagine is the traditional cooking vessel of choice, a deep skillet will work just as well. In either case, allow ample time for the diced tomatoes to reduce to a thick sauce before adding the meatballs.
Some cooks prefer to grate tomatoes rather than peel, seed, and chop them. This can slightly shorten the cooking time. If you like extra sauce, you might want to increase the tomato sauce by half.
A Note About Moroccan Meatballs
The meatballs in this dish use the same Moroccan spice profile that’s often used to flavor ground beef or lamb (kefta): paprika, cumin, salt, pepper, onion, parsley, and cilantro.
There are optional additions that I also tend to include: garlic, turmeric, ginger, and sometimes even cinnamon.
It’s important to note that Moroccan meatballs are almost always shaped in petite form—sometimes as small as marbles. And, while lamb or beef is usually the meat of choice, you can certainly use ground chicken or turkey instead.
Because the meatballs are so tiny, they don’t require a long cooking time. There’s no need to fry them before adding them to the sauce, and once in the pot you should poach them only long enough to cook through.

Moroccan Kefta Tagine with olives and poached eggs. Mint tea is the perfect accompaniment. Photo: Marco Mayer | Bigstock.com
Moroccan tradition is to gather round the tagine and eat communally from the dish, using pieces of Moroccan bread to scoop up the meatballs and sauce. For a truly authentic experience, consider serving the kefta tagine with Moroccan mint tea.
You may also like try Moroccan Sardine Balls in Tomato Sauce, a fish meatball dish that’s prepared nearly the same as this kefta one.
And, for a deviation from meatballs in tomato sauce, try Moroccan Meatballs in Lemon Saffron Butter Sauce.

Moroccan Meatball Tagine Recipe with Tomato Sauce Recipe - Kefta Mkaoura
Ingredients
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
Make the Meatballs
- 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.
Make 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. 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.
- Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet.
Notes
- Cooking time for the tomato sauce can vary greatly depending on ripeness and juiciness of the tomatoes, as well as your choice of cooking vessels. I find that peeled and chopped tomatoes reduce to a sauce faster in a tagine or stainless steel skillet as opposed to non-stick pan.
- When cooking in a traditional clay or ceramic tagine over any heat source other than gas, be sure to use a diffuser. If cooking over gas without a diffuser, be sure the flames don't touch the bottom of the tagine.
- Take care to avoid overcooking the meatballs or they will become tough. (Or, if you prefer a softer texture overall to your meatballs, you can deviate from Moroccan tradition and add a whole egg and 1/3 cup of breadcrumbs to the ground meat when seasoning your kefta mixture.)
- If planning to add the optional olives at the end of cooking, you may want to reduce the salt when seasoning the tomato sauce.
Nutrition
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
This traditional Moroccan recipe for stuffed spleen is regarded as a delicacy by Moroccan offal lovers. A tasty filling of seasoned ground beef or lamb is mixed with rice and stuffed into a calf spleen, which is then roasted and served by the slice. Leftovers can be frozen for later serving.
Step-by-step photos showing how to make Moroccan stuffed spleen with a seasoned ground beef (kefta), rice and egg mixture. Serve right out of the oven, or allow to cool then wrap and freeze individual slices for later serving.
Petite meatballs seasoned with Moroccan spices are poached in a saffron-infused butter sauce. A little lemon juice adds a bit of complementary tangy flavor.
The mention of keftaย (ground or minced meat) always bring deep memories of mine to the surface. All of them are related to my father who passed away in 2009. ย My family is originally from Fez but had to move to Casablanca for work and studies. Like many Fassis, my parents settled in the big city where they brought up a family of four children. Going back to Fez to visit the rest of the family and friends meant many hours…
Gretchen
Thursday 10th of December 2020
A few years back, I spent a couple months volunteer teaching in Casa (Ain Chock/Inara area) and made a few trips to interesting cities and landmarks. I have missed the tastes and smells and food of Maroc, and am so thrilled to have found your blog! A few teachers had taught me a beef and a chicken Tagine preparation similar to ones I'd eaten, but I recently realized I missed the lamb. Thank you for such a lovely website, I've already spotted a couple other familiar looking recipes and can't wait to dive back into the flavors of a country I fell so deeply in love with. Shukran!
Christine Benlafquih
Thursday 10th of December 2020
Glad you found the site! Let me know if you need help with any recipes.
Anna
Sunday 4th of October 2020
Delicious! I cheated and used two tins of crushed tomato and added 2tsps of sugar to the tomato. Will definitely make again. I served it with couscous with diced apricots and pistachios mixed through it with a splash of lemon juice.
Christine Benlafquih
Sunday 4th of October 2020
Thanks for letting me know the recipe turned out great for you! Tinned tomatoes are definitely a time saver, and sometimes a money saver as well.
Salena
Tuesday 4th of August 2020
I loved this recipe. The seasonings were perfect and allowed me to imagine Morocco in a non-Covid time. I used a combo of beef and lamb for the meatballs ; fresh oregano instead of the cilantro; omitted the cinnamon; and was generous with the cayenne. No eggs but I did add the olives at the end. Served over couscous. Wonderful aromas and very tasty. Thank you!
Christine Benlafquih
Tuesday 4th of August 2020
So glad you enjoyed it! My family also likes extra heat from cayenne or chili peppers.
Celiac.Z
Monday 4th of May 2020
Delicious and perfectly seasoned!
Rose
Saturday 4th of April 2020
Thank you so much for posting this, I followed it exacting but did substitute for tinned plum tomatoes it was amazing, going g to put in the olives next time, had this in Morocco a few years ago, and loved it, even my husband who doesn't like tomatoes
Christine Benlafquih
Saturday 4th of April 2020
Thanks for letting me know that the recipe turned out well for you! Olives are a great addition, but be sure to reduce the salt a bit in the tomato sauce.