Kefta Tagine

This is a super-fast, very flavorful recipe.  Use fresh garden tomatoes for a bright taste.  Don’t skip the eggs!

For Sauce:
onion, finely diced
5 garlic cloves, minced
2 Tomatoes (1 finely diced + 1 peeled and grated
1C water
2T tomato paste
2T olive oil
1t salt
1/4t pepper
1t paprika
1/4t crushed red pepper (more or less depending on your heat tolerance)

For meatballs:
1# ground beef
1t salt
1/4t pepper
1t paprika
1t onion powder or finely diced onion
1t garlic powder or finely minced fresh garlic
3T finely minced parsley

For Garnish:
2 eggs
1T finely chopped parsley

Instructions:

  1. In a tagine or covered skillet, heat oil over medium-high.
  2. Add onions and saute until softened (about 2 minutes).
  3. Add garlic and saute 1 minute.
  4. Add all remaining sauce ingredients, bring to a simmer, then reduce heat to medium-low and simmer, covered, about 10 minutes
  1. Prepare meatballs by combining all meatball ingredients and form into golf ball size balls 6. When the sauce is ready, add meatballs, cover, and cook about 25-30 minutes.
  2. Add 2 eggs into the middle of tagine/skillet and cook, covered until egg whites are set.
  3. Garnish with parsley
  4. Serve with  Israeli couscous, rice, pasta, or bread.
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