Kefta Mkawra (Moroccan Meatball Tagine)

I like to throw in a recipe now and then on the blog. Recipes you probably wouldn't have tried without someone telling you how good it is. One of my husbands favorite meals is Kefta. I don't make it often but it is really good, and fairly easy, so I thought I'd share it. I took pics, but only of the end product. I may take pics as I'm preparing it next time....

(This recipe is from About.com, with a few minor changes of my own)

Ingredients:

 For the Meatballs

• 1 lb.  ground beef
• 1 medium onion, chopped VERY fine
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1//8 teaspoon ground hot pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

For the Tomato Sauce

• 2 cans diced tomatoes (you can use fresh tomatoes if you prefer, about 2 lbs)
• 1 medium onion, very finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon hot paprika or 1/4 teaspoon ground hot pepper
• 3 tablespoons finely chopped fresh parsley
• 3 tablespoons finely chopped fresh cilantro
• 3 cloves garlic, pressed
• 1/4 cup olive oil
• ---------------------------------
• 3 or 4 eggs

Preparation:

Start Cooking the Tomato Sauce

Put the two cans of tomatoes in the blender and give them a rough blend, if you're using fresh tomatoes
Peel, seed and chop them OR cut the tomatoes in half, seed them and grate them.
Mix the tomatoes, onions and the rest of the sauce ingredients in the base of a tagine or in a large, deep skillet. Cover, and bring to a simmer over medium heat. (Note: If using a tagine, place a diffuser between the tagine and burner, and allow 10 to 15 minutes for the tomato sauce to reach a simmer.)
Once simmering, reduce the heat to medium-low, just enough heat to maintain the simmer but low enough to avoid scorching. Allow the tomatoes to cook for at least 15 to 20 minutes before adding the meatballs.

Make the Kefta Meatballs

Combine all of the kefta ingredients, using your hands to knead in the spices and herbs. Shape the kefta mixture into very small meatballs the size of large cherries – about 3/4 inch in diameter.

Add the meatballs to the tomato sauce, along with a little water – 1/4 cup is usually sufficient – and cover. Cook for about 30 minutes, or until the sauce is thick.

Break the eggs over the top of the meatballs, and cover. Cook for an additional 7 to 10 minutes, until the egg whites are solid and the yolks are partially set. Serve immediately.

Kefta Mkaouara is traditionally served from the same dish in which it was prepared, with each person using crusty Moroccan bread for scooping up the meatballs from his own side of the dish.

Gotta give my husband credit for making his incredible fresh baked bread: