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Rick Stein’s Moroccan Spicy Meat Ball Tagine

Moroccan food has always interested me, I love the spices they use and the ingredients.  Tons of cumin, garlic and paprika, somehow it all seems very exotic.

Chef Rick Stein creates a Kefta and Egg Tagine. It’s called a Tagine (or Tajine) after the cooking vessel. How many of you have one in a cupboard someone where and never used it? I bet your parents have one!



The dish itself is fairly straight forward and if you don’t have a Tagine then you can use a large frying pan, preferably with some sort of lid.

What you need to make Moroccan spicy meatballs (Kefta and Egg Tagine)

  • Minced beef or lamb
  • Paprika
  • Cumin
  • Salt and pepper
  • Parsley
  • Olive oil
  • Garlic
  • Chopped onion
  • Chopped tomato
  • Eggs
  • Chopped coriander

Sadly, the video that used to be here is now no longer available. Hopefully, I’ll be able to find it elsewhere and add it back in. In the meantime, here are the instructions for putting the tagine together…

  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the meatballs, put the minced beef, parsley, cumin, paprika, one teaspoon salt and some freshly ground black pepper into a bowl and mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm/1in balls.
  3. Heat two tablespoons of the oil in a shallow tagine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.
  4. For the sauce, add the onion to the tagine or pan with the remaining tablespoon of oil and cook gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.
  5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.
  6. Scatter with the chopped coriander and serve with warm flatbread.

This recipe and many other lovely ideas can be found in Rick Stein’s Mediterranean Escapes, available on Amazon.

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