| Cook Time | 40 minutes |
| Servings |
4-6 people
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Ingredients
Shopping list
- 2 lbs ground meat beef or lamb or both half half
- 1 cup flat parsley chopped (packed full, usually from 1 bunch) save some for garnish
- 1 cup cilantro chopped (packed full, usually from 1 bunch)
- 1 lb broccoli florets
- 4-6 bread e.g. naan
You might have
- 1 shallot or small onion, finely chopped
- 2 eggs
- 2 oz butter
- salt
Culinary Spice Kit
- 1 pouch [1] Kefta Tagine Spices paprika, cumin, cinnamon, mint
- 1 pouch [2] Kefta Tagine Spices cayenne
Ingredients
Shopping list
You might have
Culinary Spice Kit
|
|
Instructions
- Combine parsley, cilantro, and shallot in a large BOWL.
- Mix with Kefta Tagine Spices [1].
- Add salt (recommended 1.5-2 tsp) and Kefta Tagine Spices [2] to taste, and mix.
- Add meat and knead very good to distribute all ingredients evenly.
- Form little cherry sized meatballs.
- Melt butter in a large PAN.
- Distribute meatballs in one layer. *)
- Cover the PAN with a lid, reduce heat to medium, and let it cook for 10 minutes.
- In a POT bring 2 quarts of salted water to boil. Add broccoli florets and reduce heat. Cook for 5-8 minutes, until the florets are done, but not falling apart. Drain, and set aside covered.
- One by one, crack the eggs in a bowl, and then gently slide the eggs on top of the meatballs, each in a different corner. Salt to taste.
- Cover the PAN and let it cook for 5 minutes until the white is cooked.
- Serve kefta on a large plate, sprinkle some chopped parsley on the center. Serve broccoli on a different plate. Enjoy with bread.
Recipe Notes
*) If your pan is not large enough, cook in two batches. The taste is better than cooking the meatballs in two layers.