Tagine Kefta Mkawra (Moroccan Tagine of Meatballs)

• 1 12 lbs ground round or 1 12 lbs ground lamb
• 2 cups finely chopped onions
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 34 teaspoon salt
• 12 teaspoon ground ginger
• 14 teaspoon black pepper
• 14 teaspoon ground red pepper (cayenne pepper)
• 3 cups chopped onions
• 4 cups chopped tomatoes (about 1 1/2 pounds)
• 1 teaspoon sugar
• 12 teaspoon salt
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons minced fresh cilantro
• 3 large eggs

1. Preheat oven to 400F.
2. Meatballs: combine ingredients in a medium bowl.
3. Shape mixture into 1-inch meatballs; place on a broiler pan coated with cooking spray.
4. Bake at 400F for 12 minutes or until done.
5. Sauce: heat a large Dutch oven coated with cooking spray over medium-high heat.
6. Add onion; cook 3 minutes, stirring occasionally.
7. Stir in tomato, sugar, 1/2 t. salt, garlic, and jalapeno; bring to a simmer over medium-high heat.
8. Reduce heat to medium; cook 20 minutes, stirring ocasionally.
9. Add meatballs and stir in parsely and cilantro.
10. Gently break eggs over simmering liquid; cover and cook 10 minutes or until eggs are set.

ground round, onions, parsley, ground cumin, ground cinnamon, salt, ground ginger, black pepper, ground red pepper, onions, tomatoes, sugar, salt, garlic, pepper, parsley, fresh cilantro, eggs

Taken from www.food.com/recipe/tagine-kefta-mkawra-moroccan-tagine-of-meatballs-410967 (may not work)