For the Tomato Sauce:
• 1 (10oz) can of diced tomatoes with green chilies
• 1 (28 oz) can of whole peeled tomatoes
• 1 medium onion (chopped very fine)
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 tablespoons fresh parsley (chopped)
• 3 tablespoons cilantro, chopped
• 3 cloves garlic, pressed
• 1/4 cup olive oil
• 1 bay leaf
For the Kefta Meatballs:
• 1 pound ground beef or lamb
• 1 medium onion (chopped very fine)
• 1 small green pepper (finely chopped)
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon black pepper
• 1/8  teaspoon cayenne pepper
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh cilantro, chopped
• 3 or 4 eggs (optional)

Tomato Sauce:
• Blend the tomatoes, onion, paprika, cumin, salt, black pepper, parsley, cilantro, garlic, and  olive oil in the blender.
• Pour  in the base of a tagine or in a large, deep skillet and add bay leaf.
• Cover and bring to a simmer over medium-low to medium heat.
• Once simmering, reduce the heat a bit and allow the sauce to simmer gently for 20 minutes, before adding the meatballs.
Kefta Meatballs:
• Combine the ground beef or lamb, onion, green pepper, paprika, cumin, salt, ground cinnamon, black pepper, cayenne pepper, parsley, and cilantro.
• Shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter.
• Add the meatballs to the tomato sauce cover and cook for about 30 to 40 minutes, or until the sauce is thick.
• Add the eggs  (if using) to the tagine without breaking the yolks.
• Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
• Garnish if desired with fresh parsley or cilantro, and serve immediately.

Tip: If you chop the onions and the green pepper for the kefta meatballs in a food processor the meatballs will be super soft and flavorful. 

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