Description
A rich and aromatic dish featuring tender spiced meatballs simmered in a flavorful tomato sauce with eggs, infused with warm Moroccan spices. Perfect for dipping with crusty bread.
Ingredients
Units
Scale
For the Meatballs:
- 1 lb ground beef or lamb
- 1/4 cup breadcrumbs
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil (for frying)
For the Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup water or broth
- Salt and pepper to taste
- 2 eggs
- Fresh parsley, for garnish
Instructions
- Prepare the meatballs: In a bowl, mix the ground meat, breadcrumbs, grated onion, garlic, spices, salt, pepper, and parsley. Form into small meatballs.
- Sear the meatballs: Heat olive oil in a tagine or deep pan over medium heat. Sear the meatballs until browned on all sides. Remove and set aside.
- Make the sauce: In the same pan, add olive oil and sauté the chopped onion until soft. Add garlic and spices, stirring for 1 minute.
- Simmer the sauce: Pour in crushed tomatoes and water/broth. Simmer for 10 minutes until slightly thickened.
- Cook the meatballs: Return the meatballs to the sauce and simmer for 15 minutes, allowing flavors to meld.
- Add the eggs: Crack the eggs directly into the sauce, cover, and cook for 5-7 minutes until the eggs are set but slightly runny.
- Garnish & serve: Sprinkle with fresh parsley and serve hot with crusty bread or couscous.
Notes
- For extra depth of flavor, let the sauce simmer longer before adding the meatballs.
- If using a tagine, cook on low heat for even heat distribution.
- Adjust spice levels by adding more cayenne or chili flakes.
