Cheats Kefta Mkaouara - Meatballs in Spicy Tomato Sauce with Eggs

Kefta Mkaouara is a delicious, and very popular Moroccan Tagine of meatballs in a spicy tomato sauce and is usually served with flatbread.  
I’ve adjusted the amount of spiciness to make this suitable for children.  Also instead of coriander which is more common to finish the dish, I’ve used flat leaf parsley since it will appeal to the whole family. 

Life is so busy for pretty much everyone these days, but with my simple cheat you can still provide a delicious meal your family will love.  Scan Meatballs don't contain any artificial colour or flavour either so that's good to know. 


There's no need to faff about making meatballs; by using ready made Scan Authentic Swedish Meatballs (which only need to be reheated) this lovely Moroccan dish can be on the table and ready to eat in around 45 minutes.  Once you've added the eggs it can be bubbling away in your oven whilst you have a shower.
I say this dish would go down well at a dinner party too - you can't get much easier so you'll have time to relax and enjoy the evening. You don't have to have a tagine or any fancy equipment, you can use a shallow casserole and as there's no need for a lid, you could even use a frying pan as long as it can go in the oven.    

Print Recipe
https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/home/cheats-kefta-mkaouara




To serve 4 you will need;
4 eggs - free range of course
1 x 395g pack of Scan Meatballs
Freshly chopped coriander or parsley
Flatbread for dipping and moping

For the sauce;
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, very finely chopped
2 x 400g cans of chopped tomatoes including their juice
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ a teaspoon freshly ground black pepper
2 tablespoons runny honey
Salt to taste – if needed

Method;
Preheat the oven to 180c fan/200c/400f or Gas 6
Start by making the sauce; add one tablespoon of oil to a flame-proof Tagine or frying pan along with the onion and garlic.  
Cook gently for about ten minutes until soft and only just beginning to brown.
Add the tomatoes, cumin, paprika, black pepper and runny honey.  Stir, and simmer gently for 15-20 minutes.  Have a taste and season with salt if you think it needs it.

Meanwhile, heat ½ a tablespoon of oil in a frying pan and cook the meatballs stirring to brown all over.  Remember Scan meatballs are already cooked and so they only require about 5 minutes to heat through.  Remove with a slotted spoon and set aside.

You can leave the sauce in the Tagine if using, or transfer to a shallow casserole dish and add the heated meatballs.  Stir well and then make four slight dips in the mixture and break an egg into each one. 
Bake uncovered in the oven for about 15 minutes or until the eggs are just set.

Scatter with the chopped parsley or coriander and serve with warm flat bread.

 
For more recipe ideas using Scan Authentic Swedish Meatballs pop over to their website by clicking on the link.   
Scan Meatballs on Twitter @ScanMeatballs
 
Disclaimer; Recipe commissioned by Scan Meatballs.  All thoughts and opinions are my own.

5 comments

  1. Nice Dish. Nice blogspace too.
    Will come back for more.
    Deepa

    ReplyDelete
  2. This looks delish - a bit like shakshuka, but more hearty! Great idea to use a good quality pre-made meatball - makes this into a really easy dish :)

    ReplyDelete
  3. This looks delicious and so quick too

    ReplyDelete
  4. What a gorgeous looking dish! Bookmarked to try later :)

    ReplyDelete
  5. I am all about easy especially on really busy days so would love to try these Scan Authentic Swedish Meatballs.

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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