moroccanbeefmeatballstomatoeggclassicstovetopbeginner

Kefta Mkaouara

Name: Kefta Mkaouara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Moroccan
Ingredients: 300 g ground beef; 60 g onion, finely grated; 10 g fresh coriander, finely chopped; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp ground coriander; 3/4 tsp salt; 1/4 tsp black pepper; 20 ml olive oil; 2 cloves garlic, finely chopped; 400 g tomatoes, grated or finely chopped; 15 g tomato paste; 1/2 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp salt; 1/4 tsp black pepper; 80 ml water; 2 eggs; 5 g fresh coriander, chopped

Kefta Mkaouara is a comforting skillet of tender, warmly spiced beef meatballs simmered in a rich tomato sauce and topped with softly set eggs. The sauce is vivid with cumin, paprika, garlic, and fresh coriander, making it perfect for scooping up with bread.

30 min

2 servings

495 kcal

Moroccan

Ingredients

Kefta

300 gground beef
60 gonion, finely grated
10 gfresh coriander, finely chopped
1 tspground cumin
1 tspsweet paprika
1/2 tspground coriander
3/4 tspsalt
1/4 tspblack pepper

Tomato sauce

20 mlolive oil
2 clovesgarlic, finely chopped
400 gtomatoes, grated or finely chopped
15 gtomato paste
1/2 tspground cumin
1 tspsweet paprika
1/2 tspsalt
1/4 tspblack pepper
80 mlwater

Finish

2eggs
5 gfresh coriander, chopped

Instructions

1
Prepare the kefta mixture: in a bowl, combine the ground beef, finely grated onion, chopped coriander, cumin, paprika, ground coriander, salt, and black pepper. Mix just until evenly combined, then roll into 12 to 14 small meatballs, about the size of a walnut. Avoid overmixing so the kefta stays tender.
2
Heat the olive oil in a wide frying pan or shallow sauté pan over medium heat. Add the chopped garlic and cook for 30 seconds until fragrant but not browned. Stir in the tomatoes, tomato paste, cumin, paprika, salt, black pepper, and water.
3
Simmer the sauce for 5 to 6 minutes, stirring occasionally, until slightly thickened and no longer watery. The oil should begin to separate lightly at the edges, which is a good sign the tomato base is cooked.
4
Nestle the meatballs into the simmering sauce in a single layer. Cover and cook over medium-low heat for 8 to 10 minutes, gently shaking the pan once or twice so they cook evenly without breaking. The kefta should be fully cooked and firm, with no pink remaining in the centre.
5
Crack the eggs directly over the sauce between the meatballs. Cover again and cook for 2 to 4 minutes, until the whites are just set and the yolks are still runny, or longer if you prefer firmer eggs.
6
Scatter over the chopped coriander and serve immediately, preferably straight from the pan with bread for dipping.

Nutrition per serving

495 kcal

Calories

34g

Protein

12g

Carbs

34g

Fat

Fiber

Notes

•A wide pan helps the sauce reduce quickly and lets the meatballs cook in a single layer, which keeps the recipe within 30 minutes.
•If your tomatoes are very watery, simmer the sauce 1 to 2 minutes longer before adding the meatballs.
•Traditionally this dish is often served with khobz or other crusty bread rather than rice.
•For a gentle heat, add a pinch of cayenne to the sauce or kefta.

Background

Kefta Mkaouara is a beloved Moroccan home-style dish of spiced meatballs cooked in a bright tomato sauce, often finished with eggs. It is commonly prepared in a tagine, but everyday stovetop pans are also widely used, especially for quick family meals.

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