1. Can I use canned tomatoes instead of fresh grated tomatoes?

Yes, you can substitute canned crushed tomatoes if fresh ones aren't available. Use about one cup and adjust seasoning as needed, since canned varieties may contain added salt.

2. What’s the best way to ensure the meatballs don’t fall apart while cooking?

Avoid overmixing the meat mixture and chill the formed meatballs in the fridge before adding them to the sauce. This helps them hold their shape.

3. Do I need a tagine to make this recipe?

Not at all. A wide skillet or sauté pan with a lid works perfectly for this dish. A tagine is traditional, but not essential for flavor or texture.

4. How can I make this recipe spicier or milder?

To add more heat, increase the cayenne or add a dash of chili flakes. For a milder version, reduce or omit the cayenne pepper entirely.

Moroccan Meatballs with Poached Eggs

Name: Moroccan Meatballs with Poached Eggs
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 1 lb ground lamb or beef; 1/4 onion, grated; 2 cloves garlic, grated; 2 tbsp fresh parsley, chopped; 2 tbsp fresh cilantro, chopped; 1 tsp paprika; 1/2 tsp cumin powder; 1 tsp coriander powder; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp turmeric; 1/4 tsp cinnamon; 1/2 tsp ground ginger (optional); 2 1/2 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, finely chopped; 1 1/2 tsp paprika; 1/4 tsp turmeric; 1/4 tsp cinnamon; 1/2 tsp pepper; 1/2 tsp cumin; 1 tsp coriander; 1/4 tsp cayenne; 1 tbsp tomato paste; 1 1/2 cups grated tomatoes; 2 tbsp parsley, chopped (for sauce); 2 tbsp cilantro, chopped (for sauce); 1/4 cup water; Salt to taste; 3-4 eggs (optional, for poaching)

Description

Easy Moroccan meatballs simmered in a spiced tomato sauce with poached eggs. A one-pan comfort meal perfect for beginner cooks.

Ingredients

Scale

1 lb ground lamb or beef
1/4 onion, grated
2 cloves garlic, grated
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
1 tsp paprika
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp salt
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp cinnamon
1/2 tsp ground ginger (optional)
2 1/2 tbsp olive oil
1 large onion, diced
3 garlic cloves, finely chopped
1 1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp cinnamon
1/2 tsp pepper
1/2 tsp cumin
1 tsp coriander
1/4 tsp cayenne
1 tbsp tomato paste
1 1/2 cups grated tomatoes
2 tbsp parsley, chopped (for sauce)
2 tbsp cilantro, chopped (for sauce)
1/4 cup water
Salt to taste
3–4 eggs (optional, for poaching)

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Instructions

In a large bowl, combine ground meat, grated onion, garlic, parsley, cilantro, and all spices. Mix gently by hand until just combined. Form into 1¼-inch meatballs and refrigerate while making the sauce.
Heat olive oil in a wide skillet over medium heat. Sauté diced onion until golden, then add garlic and cook for another minute. Stir in all spices and toast briefly.
Add tomato paste and cook for a minute before adding grated tomatoes, parsley, cilantro, and salt. Pour in water, reduce heat to medium-low, and simmer for 25–30 minutes, stirring occasionally.
Add the meatballs to the simmering sauce. Cover and cook for 10–15 minutes, flipping once halfway, until fully cooked through.
Create 3–4 small wells in the sauce and crack an egg into each. Cover and cook for 8–10 minutes, or until eggs are set to your preference.
Garnish with extra parsley or cilantro and serve with crusty bread or couscous.

Notes

Chill meatballs before cooking to help them hold their shape.
Use canned tomatoes if fresh are unavailable.
Adjust cayenne to control heat level.
No tagine required—a wide skillet works perfectly.
Leftovers store well and taste even better the next day.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Stovetop
Cuisine: Moroccan

Nutrition

Serving Size: 1
Calories: 504
Sugar: 4g
Sodium: 914mg
Fat: 34g
Saturated Fat: 10g
Unsaturated Fat: 19g
Trans Fat: 1g
Carbohydrates: 11g
Fiber: 3g
Protein: 39g
Cholesterol: 287mg