Xav's Beef Kefta Tagine

Name: Xav's Beef Kefta Tagine
Prep time: 20 min
Cook time: 28 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 250g beef mince (5%fat); 25g freshly chopped parsley; 3 teaspoons ras el hanout or Moroccan spice seasoning; 2 teaspoons extra virgin olive oil; 1 small onion, peeled and grated; 2 garlic cloves, peeled and minced or grated; 1 small carrot, peeled and grated; 2 tablespoons tomato purée or paste; 150ml water; 50ml tomato passata (extra smooth texture); Pinch sugar; 160g baby spinach leaves; 10g freshly chopped coriander; 2 eggs; 2 wholemeal crusty bread rolls, to serve

Delicious beef meatballs cooked in an aromatic tomato sauce with baby spinach and eggs. A perfect midweek or brunch meal served with crusty bread.

prep time
20 mins

cook time
28 minutes

serves
2 people

Energy
534kcal
Fat
18g
Saturates
5.3g
Carbs
30g
Sugars
13g
Fibre
11g
Protein
56g
Salt
1.6g

Ingredients

For the meatballs:
250g beef mince (5%fat)
25g freshly chopped parsley
3 teaspoons ras el hanout or Moroccan spice seasoning
For the sauce:
2 teaspoons extra virgin olive oil
1 small onion, peeled and grated
2 garlic cloves, peeled and minced or grated
1 small carrot, peeled and grated
2 tablespoons tomato purée or paste
150ml water
50ml tomato passata (extra smooth texture)
Pinch sugar
160g baby spinach leaves
10g freshly chopped coriander
2 eggs
To serve:
2 wholemeal crusty bread rolls, to serve

Method

In a large bowl mix the mince, 15g of the fresh parsley, 1 teaspoon ras el hanout or Moroccan spice seasoning together. Season with black pepper and a pinch of salt to your taste. Shape into 10 evenly sized balls, transfer to a plate, cover and leave to rest in the fridge until required.
For the sauce, heat a large non-stick pan, casserole dish or tagine pot with the oil, over medium heat. Once hot, add the onion, garlic and carrot. Cook for 3 minutes, stirring occasionally.
Add the tomato purée or paste and stir gently to combine. Increase the heat slightly and cook for a further 3 minutes. Add the remaining 2 teaspoons of ras el hanout or Moroccan seasoning.
Add the water and passata, season with salt and pepper to taste, add a pinch of sugar and stir gently. Reduce the heat, partially cover and simmer for 5 minutes.
Remove from the heat and add the spinach leaves and half the herbs. Cover and leave to wilt for 1-2 minutes.
Remove the lid and gently add the meatballs evenly to the sauce. Cover, and return the pan to the heat and cook for 6 minutes. Gently turn the meatballs over and continue to cook for a further 6 minutes until the meatballs are fully cooked through.
Crack the eggs in the middle of the pan. Cover and cook for 2-3 minutes or until the egg white has set, and the yolk is cooked to your preference.
Serve in bowls, garnish with the remaining fresh herbs and enjoy with the wholemeal rolls.