Knead all the kefta ingredients, except the olive oil until well mixed. Lift the mixture in your hand & slap it down several times on the side of the mixing bowl. Shape into walnut sized balls.
Place meatballs in a tray lined with baking paper. Cook at 180℃ in oven until browned. (Turn once)
Stir all the sauce ingredients together in a wide, deep-sided pan. Bring to a simmer and cook for 10-15 minutes to reduce liquid. Roll the meatballs into the liquid & heat through.
Make room in the pan for 4 eggs & crack them into the spaces between the meatballs. Cover the pan & cook for 3 minutes or until the eggs are just set. Garnish with parsley & coriander
Place meatball pan on the table allowing guests to serves themselves. Best with rice and or crusty bread to mop up the sauce.
