Description
Juicy, spiced meatballs simmered in a rich tomato sauce, often served with couscous, rice, or in a tagine. These Moroccan meatballs, also known as kefta, are infused with warm spices like cumin, paprika, and coriander, and can be made with lamb, beef, or a mix of both. Perfect for a comforting dinner with a North African twist.
Ingredients
🛒 Ingredients (for 4 servings):
For the Meatballs:
1 lb ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
¼ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon cinnamon
Salt and pepper to taste
1 egg, lightly beaten
¼ cup breadcrumbs
For the Sauce:
2 tablespoons olive oil
1 can (14 oz) crushed tomatoes
1 teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cinnamon
Salt and pepper to taste
Optional: 1–2 eggs, poached in the sauce
For Serving:
Cooked couscous or rice
Chopped fresh parsley or cilantro for garnish
Instructions
📝 Instructions:
Step 1: Prepare Meatballs
In a large bowl, combine ground meat, onion, garlic, parsley, cilantro, spices, egg, and breadcrumbs. Mix until just combined. Shape into small, evenly sized meatballs.
Step 2: Cook Meatballs
Heat olive oil in a large skillet or tagine over medium heat. Brown meatballs on all sides, then remove and set aside.
Step 3: Make Sauce
In the same skillet, add crushed tomatoes, cumin, paprika, cinnamon, salt, and pepper. Simmer for 5 minutes until slightly thickened.
Step 4: Simmer Meatballs
Return meatballs to the sauce. Cover and simmer gently for 15–20 minutes until meatballs are cooked through. Optional: crack eggs into the sauce during the last 5–7 minutes of cooking to poach them.
Step 5: Serve
Serve hot over couscous or rice. Garnish with chopped parsley or cilantro.
Notes
- Spice Variation: Add a pinch of cayenne for heat or smoked paprika for depth.
- Tagine Method: Cooking in a tagine enhances flavors and keeps meatballs tender.
- Make Ahead: Meatballs can be prepared ahead and refrigerated for up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course / North African Cuisine
- Method: Skillet / Tagine / Simmered
- Cuisine: Moroccan