Moroccan foods are characterized by their intense taste output and colors from spices. This Meatball Recipe with Eggs dish, cooked in tagine or pot, entails spiced meatballs and tomato sauce with cracked eggs on top. It is so disturbing that whether you are new to Moroccan recipes or already adore them, this dish will fill you with absolute delight. Here’s how to prepare it from scratch; it is essential to maintain the correct proportion of spices in every trial.
Table of Contents
Ingredients You’ll Need for a Good Meatball Recipe with Eggs
For the Meatballs
- 500g ground beef or mutton
- 1 finely chopped onion
- 2 cloves of garlic, chopped
- 1 tablespoon fresh parsley, seasoned
- 1 tablespoon fresh coriander, chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 guaranteed teaspoon fresh ground or 1/2 teaspoon ground cinnamon (optional).
- Salt and pepper to taste
For the Tomato Sauce
- 4 large tomatoes ripe, peeled, and chopped, or 1 can of tomatoes are crushed.
- 1 medium onion, sliced
- 2 cloves of garlic, chopped
- 1 tbsp tomato paste was added only if the additional depth was desired.
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon of ras-el-handout (optional)
- 2 tablespoons olive oil
- 1 tablespoon sugar (to help cut the acidity of the tomatoes)
- Salt and pepper to taste
- 1 small hand-tied bunch fresh Coriander, chopped
For the Eggs
2- 4 pieces of eggs concerning the servings made.
Preparation Steps for a Perfect Meatball Recipe with Eggs
1 Preparing the Meatballs
Seasoning plays a central role in preparing the most appealing meatballs that form this dish’s central aspect. Here’s how to do it:
- Place the ground meat into a large bowl, and add finely chopped onion, garlic, chopped parsley, and coriander, if you use any. Add the spices: cumin, paprika, turmeric, cinnamon, and pinch for sweetness. This dish welcomes salt and black pepper.
- Work the mixture into small round meatballs, about one walnut in size. Jo suggests that the meatballs be one to two inches large so that they can cook adequately and retain moisture.
- Add a small amount of olive oil to a large aluminum pan or a tagine pot in the same setting. Pour the meatballs into the pan in portions, fry until they form a crust, and turn them on both sides. Refrain from cooking them tender through and through at this time; they will do so in the tomato sauce shortly.
Tip for the Meatball Recipe with Eggs: For a lighter option, you can bake the meatballs at 200°C (390°F) for 15 minutes or until they are just browned.
2 Crafting the Rich Tomato Sauce
- This Meatball Recipe with Eggs includes sauce and eggs, which provide most of the depth and moisture. Put the meatballs into the same pan or tagine you will use to brown them, bring back the olive oil, and heat them under medium flame.
- The sliced onion and chopped garlic should be cooked over the same pot until they turn somewhat brighter in color and tender, roughly 5 minutes.
- Add diced tomatoes or canned crushed tomatoes to the already-cooked ones.
- Add the paste to the pan for a better taste. Add paprika, cumin, and ras-el-hanout to give the Moroccan flavor.
- Put the tomatoes with the spices in a saucepan and cook on low heat for 5- 10 minutes until the tomatoes soften.
- If the sauce becomes too thick, add some water to reduce it to your required amount.
- Add a pinch or two of black pepper and a tablespoon of sugar to reduce the tomatoes’ tartness.
- I am adding the cooked meatballs to the sauce and letting them soak this way.
3 Simmering the Meatballs in the Sauce
- Now that the sauce is ready, it’s time to infuse the meatballs with flavor:
- Gently put the meatballs into the tomato sauce to continue cooking and to prevent them from breaking. Stir gently until the sauce covers a single meatball’s surface but without breaking the ball.
- Reduce the heat to medium-low and place a lid on the pan, or use the tagine lid when preparing the dish in this pot. After this, let the meatballs simmer for 15-20 minutes. When the lid is removed, this step helps the meat cook thoroughly and imbibe the concentrated flavors of the sauce.
Pro Tip Meatball Recipe with Eggs: When stirring and turning the sauce, gently avoid it sticking to the bottom of the container.
4 Adding the Eggs
- Adding poaching eggs is the last process that makes this Meatball Recipe with Eggs different.
- Dip a spoon into the sauce to make depressions or indentations, allowing space for each egg.
- Beat the eggs in the pan wells one at a time so they mix with the oil. I let them cook for 5-7 minutes using a low heat setting. You want to achieve a solid white and a little more liquid yolk for maximum creaminess.
Alternative: Add one or two minutes extra to the boiling time to get more solid yolks.
5 Garnish and Serve
Add eggs to finish off your meatball recipe. Sprinkle the chopped coriander on top of your dish. The last accent in the car’s design gives it a miscellaneous and fresh look in one moment.
Serving Suggestions
Meatball Recipe with Eggs is usually served with Moroccan bread (khubz), upon which the meatballs, sauce, and the yolk of the fried eggs are conveyed. If Moroccan bread is unavailable, warm pita or crusty baguette works well in this recipe. But if you want a more satisfying meal, you can accompany it with couscous or rice to capture all the juices from the sauce.
Tips and Variations
- For a Spicier Kick, If you want to prepare spicy garlic butter sauce, add finely chopped chili or a dash of cayenne pepper.
- Health-Conscious Options: You can substitute ground beef or lamb with ground chicken or turkey for a healthier burger.
- Alternative Cooking Methods: If you do not want to fry the meatballs, steam them before adding them to the sauce. This method keeps the meatballs moist and does not require additional fats.
That’s why you’ll love this meatball recipe with eggs.
That’s why you’ll love this meatball recipe with eggs.
This simple recipe for meatballs with eggs incorporates delicious stuff with natural products. This meal, made from spiced meatballs, appealing tomato gravy, and poached eggs, is satisfying and can be served throughout the day and during special occasions.
FAQs
- What is the difference between Moroccan meatballs and Italian ones? Moroccan meatballs (left) have a completely different taste because they are prepared with warm spices such as cumin, paprika, turmeric, and even cinnamon.
- How far in advance can I prepare this dish? Yes! The accompanying sauce and the meatballs can be prepared and left in the refrigerator until needed. Stir in the eggs before you serve the porridge, giving the porridge the right consistency.
- Please tell me more about non-vegetarian options. In vegetarian preparation, beef can be replaced by vegetable ground meat or small chopped mushrooms.
- Ras-el-hanout is a spice mix used in North African cuisine, but is it required in its preparation? Add to the barley, although it is not necessary, and if not used, a pinch of cinnamon and nutmeg can be added.
- What should I drink with this dish? This dish best accompanies Moroccan bread, couscous, or rice. A side of roasted vegetables or a simple salad will complete the meal.
- Can canned tomatoes be used in place of fresh ones? Yes, you can. Canned crushed tomatoes are also ideal, with a uniform taste, if fresh tomatoes cannot be attained in some seasons.
Savor this excellent Moroccan meatball recipe with eggs, and extend your gratitude to all friends and loved ones with this delicious North African dish.
