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–+ servings
Moroccan Kefta Meatballs

Moroccan Kefta Meatballs

Savor the rich flavors of Moroccan Kefta Meatballs, spiced to perfection and simmered in a savory tomato sauce. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g ground lamb or beef
  • 1 onion, grated
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder (optional)
  • 2 cloves garlic, grated

Equipment

  • Large skillet or tagine
  • Mixing bowls
  • Grater for onions, garlic, and tomatoes
  • Wooden spoon or spatula

Method
 

  1. Mix all the meatball ingredients in a large bowl and shape into small meatballs about 3 cm in diameter.
  2. Chill the meatballs in the fridge while preparing the sauce.
  3. Heat olive oil in a large skillet or tagine over medium-high heat and sauté the diced onions until golden brown.
  4. Add minced garlic and cook for another minute.
  5. Mix all the powdered spices in a small bowl and stir into the onions and garlic, adding the tomato paste.
  6. Stir in the grated tomatoes, fresh herbs, and water; season with salt and let the sauce simmer for 25-30 minutes.
  7. Gently place the chilled meatballs into the simmering sauce and cover; cook for 10-15 minutes, turning halfway through.
  8. Create wells in the sauce and crack an egg in each; cover and cook until the eggs reach your desired doneness.
  9. Garnish with fresh parsley or cilantro and serve hot.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 40mgIron: 3mg

Notes

Chilling the meatballs prevents them from falling apart.
For an authentic touch, serve in a colorful tagine dish garnished with olives and lemon wedges.
Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen without eggs for up to 3 months. Reheat gently.
Adjust the spice level by adding or omitting cayenne pepper based on your preference.
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