Moroccan Meatballs (Kefta Mkaouara)

Ingredients

• 1 pound ground beef
• 1/2 cup yellow onion, grated and squeezed dry
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground cinnamon
• 1 28-ounce can crushed tomatoes
• 1/2 cup water
• 1/2 teaspoon salt
• 4 eggs
• 2 tablespoons fresh cilantro, chopped, for garnish
• 4 slices crusty bread, for serving

Method

1. 1

   In a large bowl, combine the ground beef, grated onion, parsley, cilantro, minced garlic, cumin, paprika, cinnamon, cayenne, salt, and black pepper. Mix gently with your hands until just combined.

2. 2

   Shape the mixture into 1-inch meatballs, rolling about 20 to 24 total, and set them on a plate.

3. 3

   Heat the olive oil in a 9-inch skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   5:00 · Cook onion
4. 4

   Stir in the minced garlic, cumin, paprika, and cinnamon, and cook until fragrant, about 1 minute.

   1:00 · Bloom spices
5. 5

   Pour in the crushed tomatoes, water, and salt. Stir to combine and bring to a gentle simmer.

6. 6

   Nestle the meatballs into the sauce in a single layer, cover, and simmer until cooked through, about 20 minutes, turning once halfway through.

   20:00 · Simmer meatballs
7. 7

   Crack the eggs directly into the gaps between the meatballs, cover, and simmer until the whites are set but the yolks are still soft, about 5 minutes.

   5:00 · Poach eggs
8. 8

   Remove from heat, sprinkle with chopped cilantro, and serve immediately straight from the skillet with crusty bread for scooping.