This recipe is also available in : French Arabic


Tagine Ground Meat – Moroccan Kofta Tagine

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour


A beloved classic Moroccan tagine recipe for meatballs seasoned with tomato sauce. Meatballs traditionally have a fairly small form and many Moroccans love to poach eggs in the sauce just before serving them.
Serve with crisp bread to dip in sauce and pick meatballs by hand.



  • 400 g ground meat
  • 3 eggs ( OPTIONAL )
  • 4 tomatoes
  • 1 onion
  • 1/2 teaspoon ground sweet pepper
  • 1/2 teaspoon powdered cumin
  • 1/2 bunch of parsley
  • 1/2 teaspoon of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper


  1. Mix the ground meat, 1/4 of the chopped onion and half the bunch of parsley. Add the chilli powder, cumin and 1/2 teaspoon of salt and mix everything together and form small balls to put aside.
  2. In tagine, put very small chopped tomatoes, add chopped onion (can also be grated), chopped parsley, remaining salt, pepper and oil.
  3. Cook over low heat for 5 to 10 minutes, adding 1/2 cup water if the tomatoes are not juicy enough.
  4. Add the meatballs and cook for 15 minutes over medium heat.
  5.  OPTIONAL : Break the eggs in the tajine (as if you were making fried eggs) and simmer for 2 minutes. Remove immediately from the heat and the eggs will cook with the heat of the tajine.
  6.  Sprinkle with salt and pepper if necessary and eat right away.