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Meat, Maghreb and Middle East

Tajine el khoukh (Tunisian meatballs in egg sauce)

Tajine el khoukh is a Tunisian dish of small beef meatballs simmered in a white chickpea sauce flavored with cinnamon and turmeric, then coated in beaten egg with lemon. It serves 4 people, takes 70 minutes, has a medium difficulty level, and costs €3.10 per person. The key to success is pouring the egg very slowly over low heat right before serving.

Tonight, a soft Tunisian tajine, little meatballs coated in egg, simmered in a white sauce with cinnamon and chickpeas.

Tajine el khoukh (Tunisian meatballs in egg sauce)
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.10
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a mild white sauce, the beef meatballs stay tender thanks to the breadcrumbs and egg that bind them. Cinnamon and turmeric add a gentle warmth without any heat, while the lemon in the beaten egg brightens the whole dish. The chickpeas add a soft bite and turn the sauce into a full meal on its own.

This is a dish for a Sunday or an evening when you have a bit more time, since you need to shape the meatballs and then watch the sauce closely. Kids generally like its soft texture and mild flavor. Mon Chou suggests it in fall and winter, when you want something that simmers slowly and warms the whole table.

The ingredients

4 people

Butcher

  • Ground beef 500 g

Dairy

  • Eggs 3

Fruits and vegetables

  • Onions 2
  • Flat leaf parsley 1 bunch
  • Lemon 1

Pantry

  • Canned chickpeasoften in the pantry 400 g
  • Breadcrumbsoften in the pantry 3 tbsp
  • Cinnamonoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 1

Allergens Gluten, Eggs

The step by step recipe

  1. Mix the ground beef with one grated onion, chopped parsley, breadcrumbs, salt, pepper, and one egg, then shape into small meatballs.

    Keep your hands wet so the mixture doesn't stick.

  2. Cook the second sliced onion in the oil with the turmeric and cinnamon, then add the chickpeas and two glasses of water. 10 min

    Let the onions cook thoroughly, they're the base of the white sauce.

  3. Let it simmer for a few minutes, then add the meatballs to the sauce. 25 min

    The meatballs should be just covered, and never stirred at the start.

  4. Beat the two remaining eggs with the lemon juice and pour them in a thin stream over the meatballs at the end of cooking. 5 min

    Pour over very low heat, the egg should coat the meatballs without scrambling.

  5. Let it rest for five minutes covered and serve with bread. 5 min

    This tajine is one of the favorite dishes in Tunisian cooking.

Our tips to get it right

  • Grate the onion for the meat mixture instead of chopping it, the meatballs keep a finer, more even texture.
  • Drain the chickpeas well before adding them to the sauce, otherwise it turns too watery.
  • Shape the meatballs ahead of time, but save the beaten egg for the very last moment, it should coat the dish right before serving.

The variations

  • Swap the ground beef for ground lamb for a stronger flavor, closer to some traditional Tunisian versions.
  • For a vegetarian version, replace the meatballs with mashed chickpea and breadcrumb balls, keeping the same sauce.
  • For kids, cut the cinnamon in half and serve the sauce on the side so everyone can adjust it themselves.

What to serve it with

  • Bread to soak up the sauce
  • A tomato and cucumber salad
  • A chilled glass of lemon water

Storage

Tajine el khoukh keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the beaten egg can split. Reheat it gently over low heat, covered, stirring as little as possible so the meatballs stay whole.

Questions about this dish

Why do my meatballs fall apart in the sauce?

The mixture probably needs more binder, check that you used enough egg and breadcrumbs. Also avoid stirring the sauce right after adding the meatballs, let them firm up a little first.

Can you shape the meatballs ahead of time?

Yes, you can shape them the day before and keep them raw in the fridge in a sealed container. Make the sauce ahead too, but add the beaten egg only right before serving.

How do you keep the egg from scrambling in the sauce?

Pour the beaten egg in a thin stream, off the heat or over very low heat, stirring gently. If the sauce is still simmering, let it cool slightly before adding the egg.

Can you use dried chickpeas instead of canned?

Yes, soak and cook them ahead until tender. About 150g of dried chickpeas gives you roughly the same amount as a 400g can.

How long does it take to make a tajine el khoukh, meatballs coated in egg in a white chickpea sauce?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tajine el khoukh, meatballs coated in egg in a white chickpea sauce?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tajine el khoukh, meatballs coated in egg in a white chickpea sauce cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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