The Best Moroccan Meatball Tagine

The Best Moroccan Meatball Tagine

Learn how to make The Best Moroccan Meatball Tagine. Also called Moroccan KEFTA tagine. This Moroccan meatball tagine with preserved lemon & green olives dish is splendidly mouthwatering with a sharp tang. So, you should absolutely try it.

Great for a dinner party. It can also be served with fresh crusty bread.

Also, it is super easy and it takes about 35min to cook.



  • 3 onions, peeled and chopped
  • 600g minced lamb
  • 1 whole unwaxed lemon, quartered
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground pepper
  • 1 tsp ginger
  • small bunch of flat-leaf parsley, chopped
  • 2 tbsp olive oil
  • 1 green pepper, finely chopped
  • Pinch of salt
  • pinch of saffron
  • 2 tbsp tomato puree
  • 2 tbsp green olives
  • 1 tsp of garlic powder
  • 3 eggs


  1. Firstly, form meatballs by your hands, which include lamb, salt, cumin, paprika, and Garlic powder. (You could upload your preferred spices)
  2. Heat the oil in a tagine, add the onions, and cook for five minutes till the onion is watered down and beginning to color.
  3. Add the Meatballs, then after 5 min appends the tomato purée, all the spices, saffron, green pepper, and green olives, then carry to a boil.
  4. Then, turn the meatballs multiple times. Then, add lemon wedges, put them in among the meatballs, and crack 3 or 4 eggs. Cook, uncovered, for about 10 minutes till the liquid has decreased and thickened gently.
  5. Finally, serve it hot with Moroccan bread and enjoy!


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