Name: Moroccan Meatballs (Meatball Tagine)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 1 lb ground lamb or ground beef; ¼ onion, grated; 2 tbsp fresh parsley, chopped; 2 tbsp fresh cilantro, chopped; 1 tsp paprika; ½ tsp cumin powder; 1 tsp coriander powder; 1 tsp salt; ½ tsp pepper; ¼ tsp turmeric; ¼ tsp cinnamon; ½ tsp ginger powder (optional); 2 garlic cloves, grated; 2½ tbsp olive oil; 1 large onion, diced; 3 garlic cloves, finely chopped; 1½ tsp paprika; ¼ tsp turmeric; ¼ tsp cinnamon; ½ tsp pepper; ½ tsp cumin; 1 tsp coriander; ¼ tsp ginger powder or 1 tsp fresh grated ginger (optional); ¼ tsp cayenne; Salt, to taste; 1 tbsp tomato paste; 1½ cups grated tomatoes; 2 tbsp fresh parsley, chopped; 2 tbsp fresh cilantro, chopped; ¼ cup water

Why You’ll Love This Recipe

This recipe combines bold Moroccan spices with the comforting appeal of tender meatballs in a slow-simmered tomato sauce. The layers of flavor—from the aromatic onions and garlic to the earthy cumin and cinnamon—make each bite unforgettable. Adding eggs directly into the sauce creates a rich, velvety finish, perfect for soaking up with bread. It’s a rustic, satisfying dish that feels special yet is easy enough for a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Moroccan Meatballs (Kefta)
1 pound ground lamb or ground beef
¼ onion, grated
2 tablespoon fresh parsley, chopped
2 tablespoon fresh cilantro, chopped
1 teaspoon paprika
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon ginger powder (optional)
2 garlic cloves, grated

Meatball Tagine
2½ tablespoon olive oil
1 large onion, diced
3 garlic cloves, finely chopped
1½ teaspoon paprika
¼ teaspoon turmeric
¼ teaspoon cinnamon
½ teaspoon pepper
½ teaspoon cumin
1 teaspoon coriander
¼ teaspoon ginger powder or 1 teaspoon fresh grated ginger (optional)
¼ teaspoon cayenne
salt to taste
1 tablespoon tomato paste
1½ cup grated tomatoes
2 tablespoon fresh parsley, chopped
2 tablespoon fresh cilantro, chopped
¼ cup water
3-4 eggs (optional but highly recommended)

Directions

In a large bowl, mix all the meatball ingredients by hand until just combined. Shape into 1¼-inch meatballs and refrigerate while you prepare the sauce.
Heat olive oil in a wide skillet or tagine over medium-high heat. Sauté the onion until lightly golden. Add garlic and cook for 1 minute.
Combine all powdered spices for the sauce in a small bowl. Stir them into the onions and cook for 30 seconds. Add tomato paste and cook for 1 minute.
Stir in grated tomatoes, parsley, cilantro, and salt. Add water, reduce to medium-low, and simmer for 25–30 minutes, stirring occasionally. Adjust seasoning to taste.
Add meatballs to the sauce, cover, and simmer for 10–15 minutes, flipping halfway, until cooked through.
Make 3–4 wells in the sauce. Crack an egg into each well, cover, and cook for 10–15 minutes until whites are set and yolks are to your liking.
Garnish with parsley or cilantro and serve hot with bread, couscous, or olives.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes

Variations

Beef & lamb mix – Use half beef and half lamb for a balanced flavor.
Olive addition – Stir in green olives for a briny contrast.
No eggs – Skip the eggs for a simpler meatball stew.
Extra spice – Add harissa paste for a spicier, smoky kick.
Vegetable boost – Add diced bell peppers or zucchini to the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat until warmed through. The eggs will firm up upon reheating, so for the best texture, add fresh eggs when reheating if desired. This dish also freezes well without the eggs—freeze meatballs and sauce for up to 3 months.

FAQs

Can I make this in a slow cooker?

Yes, cook the sauce in the slow cooker for 3–4 hours on low, then add meatballs for the last hour.

What’s the best bread to serve with this?

A crusty baguette, Moroccan khobz, or pita works perfectly.

Can I make it ahead of time?

Yes, you can prepare the meatballs and sauce in advance, then simmer together before serving.

Can I use canned tomatoes instead of fresh?

Yes, use crushed canned tomatoes in equal measure.

Is lamb or beef better for this recipe?

Lamb offers a richer, more traditional flavor, but beef works just as well.

How spicy is this dish?

It has mild heat from cayenne, but you can adjust to taste.

Do I have to use a tagine?

No, a wide skillet or Dutch oven works fine.

Can I add chickpeas?

Yes, adding chickpeas makes it even heartier.

What can I serve this with besides bread?

Couscous, rice, or roasted vegetables make great sides.

Can I skip the eggs?

Yes, but they add a lovely richness to the sauce.

Conclusion

Moroccan Meatball Tagine is a deeply flavorful, soul-warming dish that blends tender spiced meatballs with a rich tomato sauce. The optional addition of baked eggs makes it even more indulgent, perfect for dipping warm bread or spooning over couscous. Whether for a cozy family dinner or an impressive gathering, this recipe brings authentic Moroccan flavors to your table