Kefta Meatball Tagine in Tomato Sauce

Ingredients

• •1 lb lean ground beef
• •½ small yellow onion, grated
• •3 tbsp fresh parsley, finely chopped
• •2 tbsp fresh cilantro, finely chopped
• •1 tsp ground cumin
• •1 tsp sweet paprika
• •½ tsp ground coriander
• •¼ tsp ground cinnamon
• •¼ tsp cayenne pepper
• •¾ tsp salt
• •2 tbsp olive oil
• •3 garlic cloves, minced
• •1 can (796 ml) canned crushed tomatoes
• •½ tsp ground cumin (for sauce)
• •½ tsp sweet paprika (for sauce)
• •4 large eggs
• •2 tbsp fresh parsley, for garnish

Directions

1. 1Combine ground beef, grated onion, parsley, cilantro, cumin, paprika, coriander, cinnamon, cayenne, and salt in a bowl; mix well and roll into small meatballs about 1 inch wide.
2. 2Heat olive oil in a wide skillet or shallow pot over medium-high heat; brown meatballs in batches for 4 minutes, turning to colour all sides. Set aside.
3. 3In the same pan, sauté garlic for 30 seconds, then add crushed tomatoes, cumin, and paprika for the sauce.
4. 4Simmer sauce for 8 minutes, stirring occasionally, until slightly thickened.
5. 5Nestle meatballs back into the sauce; cover and simmer on medium-low for 10 minutes.
6. 6Make 4 small wells in the sauce and crack one egg into each well.
7. 7Cover and cook 5–6 minutes until egg whites are just set but yolks are still slightly runny.
8. 8Garnish with fresh parsley and serve immediately with crusty bread.

💡 Ground lamb is the more traditional choice and available at most Canadian butcher counters or Middle Eastern grocery stores — use it instead of beef for a richer, more authentic flavour.

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