Moroccan Kefta Tagine

Ingredients

• 1½ lb ground beef
• 1 onion
• 4 clove garlic
• ½ cup fresh parsley
• ½ cup fresh cilantro
• 28 oz canned crushed tomatoes
• 2 tbsp olive oil
• 2 tsp cumin
• 1½ tsp paprika
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ tsp black pepper
• 4 eggs (optional)
• ½ loaf crusty bread (optional)

Steps

1. Finely chop the onion, mince the garlic, and finely chop the parsley and cilantro.
2. In a large bowl, combine ground beef with half of the chopped onion, half of the minced garlic, half of the parsley and cilantro, 1 tsp cumin, 1 tsp paprika, 0.25 tsp turmeric, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well and form into small meatballs.
3. Heat olive oil in a large pot or tagine over medium heat. Add the remaining chopped onion and cook until softened, about 5-7 minutes. Add the remaining minced garlic, 1 tsp cumin, 0.5 tsp paprika, 0.25 tsp turmeric, and cayenne pepper (if using), and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and cook for 15 minutes, allowing the sauce to thicken.
5. Gently place the meatballs into the simmering tomato sauce. Cover and cook for 15-20 minutes, or until the meatballs are cooked through.
6. If desired, crack the eggs directly into the sauce around the meatballs. Cover and cook for another 5-7 minutes, or until the egg whites are set and yolks are to your liking.
7. Garnish with the remaining fresh parsley and cilantro. Serve hot, directly from the pot or tagine, with crusty bread for dipping.