Moroccan · Moroccan

Moroccan Kefta Meatballs

Name: Moroccan Kefta Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: about 20 meatballs with sauce
Cuisine: Moroccan
Ingredients: 1 1/2 lbs (680 g) ground beef (85% lean); 1 small onion, grated and squeezed of excess juice; 3 tablespoons chopped fresh parsley, divided; 3 tablespoons chopped fresh cilantro, divided; 2 teaspoons ground cumin, divided; 2 teaspoons paprika, divided; 1/2 teaspoon ground cinnamon; 1 teaspoon salt, divided; 1/2 teaspoon black pepper, divided; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 can (28 oz / 800 g) crushed tomatoes; 1 teaspoon ground ginger; 1/2 teaspoon cayenne or harissa, to taste (optional); 4 large eggs; Warm bread or pita, for serving

Spiced beef meatballs simmered in smoky tomato sauce with eggs poached on top.

Moroccan kefta meatballs in tomato sauce with an egg

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Kefta tagine is Morocco's answer to meatballs in tomato sauce — and once you try the spiced version, the plain one may never be enough again. Ground beef is mixed with onion, parsley, cumin, paprika and a whisper of cinnamon, rolled into small meatballs and simmered directly in a garlicky tomato sauce until tender. In the last few minutes, eggs are cracked into little wells in the sauce and poached until the whites set and the yolks stay runny. Scoop everything up with warm bread and you have one of the great comfort dinners of North Africa, all from one pan in about forty minutes.

❤️ Why You'll Love This Recipe

One pan from raw meat to bubbling sauce — no separate browning step.
The runny egg yolk becomes part of the sauce when you break it.
Warmly spiced, family-friendly and naturally gluten-free.
Perfect for scooping with bread, so no side dish is required.

📋 Recipe Details

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

about 20 meatballs with sauce

1 1/2 lbs (680 g) ground beef (85% lean)
1 small onion, grated and squeezed of excess juice
3 tablespoons chopped fresh parsley, divided
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin, divided
2 teaspoons paprika, divided
1/2 teaspoon ground cinnamon
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons olive oil
4 cloves garlic, minced
1 can (28 oz / 800 g) crushed tomatoes
1 teaspoon ground ginger
1/2 teaspoon cayenne or harissa, to taste (optional)
4 large eggs
Warm bread or pita, for serving

👨‍🍳 Step-by-Step Instructions

1
In a large bowl, combine the ground beef, grated onion, half the parsley and cilantro, 1 teaspoon each of cumin and paprika, the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix gently with your hands until just combined — do not overwork.
2
Roll into small meatballs, about 1 inch (2.5 cm) across. You should get roughly 20.
3
Heat the olive oil in a wide skillet or tagine over medium heat. Add the garlic and cook 30 seconds, then add the crushed tomatoes, ginger, remaining cumin, paprika, salt and pepper, and the cayenne if using. Simmer for 8 minutes until slightly thickened.
4
Nestle the meatballs into the sauce in a single layer. Cover and simmer gently for 15 minutes, turning once, until the meatballs are cooked through — an internal temperature of 160°F (71°C) for ground beef.
5
Make four small wells in the sauce and crack an egg into each. Cover and cook for 3 to 5 minutes, until the whites are set but the yolks are still soft.
6
Scatter with the remaining parsley and cilantro and serve straight from the pan with warm bread.

💡 Cooking Tips

Grate the onion instead of chopping it — it melts into the meat and keeps the kefta juicy.
Simmer the sauce before adding the meatballs so it is already flavorful and slightly thick.
Watch the eggs closely in the last minutes; the yolks go from runny to firm quickly.
If the sauce thickens too much, loosen it with a splash of water before adding the eggs.

🔄 Ingredient Substitutions

Use ground lamb for the most traditional flavor, or half beef and half lamb.
Ground turkey or chicken works for a lighter version; check for an internal temperature of 165°F (74°C).
Skip the eggs and serve over couscous or rice instead.
Add a diced bell pepper to the sauce with the garlic for extra vegetables.

🧊 How to Store

Cool within two hours and refrigerate in an airtight container for up to 3 days. Store the eggs in the sauce; they will firm up but still taste good.

♨️ How to Reheat

Reheat gently in a covered pan over low heat for 6 to 8 minutes until the meatballs reach 165°F (74°C) and the sauce is bubbling. Add a splash of water if the sauce has thickened.

❄️ Can I Freeze It?

Freeze the meatballs in sauce (without the eggs) for up to 3 months. Thaw overnight in the fridge, reheat, then poach fresh eggs in the sauce just before serving.

🥑 Nutrition Information

Per serving. These values are an estimate only and will vary with the exact ingredients and brands you use.

Calories: 480 kcal
Protein: 35 g
Carbs: 14 g
Fat: 30 g
Sodium: 820 mg

❓ Frequently Asked Questions

What is kefta?

Kefta is seasoned ground meat — usually beef or lamb — shaped into meatballs, patties or skewers, and flavored with onion, herbs and warm spices like cumin and paprika.

Can I make kefta ahead of time?

Yes. Roll the meatballs up to a day ahead and refrigerate them covered, or freeze them raw on a tray. Simmer from thawed, adding a few extra minutes.

Do the eggs have to be runny?

No — cook them as long as you like. For fully set yolks, cover and cook 6 to 8 minutes. Avoid runny eggs for anyone who should not eat undercooked eggs.

What bread is best for serving?

Moroccan khobz is traditional, but any crusty bread, pita or flatbread that can scoop up the sauce works beautifully.

💭 Final Thoughts

Spiced, saucy and finished with soft eggs, this kefta tagine is weeknight comfort with a Moroccan accent. Put the pan in the middle of the table and let everyone dig in with warm bread.

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