Tagine Kefta Mkawra (Moroccan Tagine of Meatballs) |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Published in Cooking Light magazine, October 2001. Serve with plenty of warm bread. I will probably try substituting canned chopped tomato. Ingredients:
1 1/2 lbs ground round or 1 1/2 lbs ground lamb |
2 cups finely chopped onions |
3 tablespoons finely chopped fresh flat-leaf parsley |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon black pepper |
1/4 teaspoon ground red pepper (cayenne pepper) |
3 cups chopped onions |
4 cups chopped tomatoes (about 1 1/2 pounds) |
1 teaspoon sugar |
1/2 teaspoon salt |
2 garlic cloves, minced |
1 jalapeno pepper, seeded and finely chopped |
3 tablespoons chopped fresh flat-leaf parsley |
3 tablespoons minced fresh cilantro |
3 large eggs |
Directions:
1. Preheat oven to 400°F.
2. Meatballs: combine ingredients in a medium bowl. Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray. Bake at 400°F for 12 minutes or until done.
3. Sauce: heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; cook 3 minutes, stirring occasionally. Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat. Reduce heat to medium; cook 20 minutes, stirring ocasionally. Add meatballs and stir in parsely and cilantro.
4. Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.
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