Moroccan Style Meatballs

Moroccan Spiced Meatballs with Tomato Sauce (Kefta Tagine)

These Moroccan meatballs, also called Kefta, are bursting with flavor and simmered in a rich tomato sauce. Serve them with fluffy couscous for a complete and satisfying meal.

Ingredients:

• For the Meatballs:

  • 1 pound ground beef or lamb (or a mixture of both)
  • 1 small onion, grated
  • 2 garlic cloves, minced
  • ½ cup chopped fresh cilantro, divided
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • ½ cup panko breadcrumbs (or regular breadcrumbs)
  • 1 egg, beaten

• For the Tomato Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground allspice
  • Pinch of saffron threads (optional)
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh cilantro, for garnish (optional)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground meat, grated onion, minced garlic, half of the chopped cilantro, cumin, coriander, ginger, paprika, cinnamon, salt, and pepper. Mix well with your hands until everything is evenly combined. Stir in the panko breadcrumbs and beaten egg until just incorporated.

2. Shape the meat mixture into small, bite-sized meatballs (about 1 inch in diameter).

3. Cook the Meatballs: Heat a large skillet with a drizzle of olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides. You don’t need to cook them all the way through at this point.

4. Make the Tomato Sauce: In the same skillet (or a Dutch oven), heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.

5. Pour in the diced tomatoes with their juices, chicken broth, turmeric, allspice, saffron (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.

6. Gently add the browned meatballs to the simmering sauce. Cover the pan and cook for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

7. Serve: Garnish with remaining chopped cilantro (optional) and serve hot over fluffy couscous or rice.

Tips:

• Spices: Ras el hanout is a Moroccan spice blend that can be used in place of the individual spices listed in the recipe. Start with 1 ½ teaspoons and adjust to your taste preference.
• Breadcrumbs: If you don’t have panko breadcrumbs, you can use regular breadcrumbs. You may need to adjust the amount slightly depending on the absorbency of your breadcrumbs.
• Wet Hands: When shaping the meatballs, wet your hands to prevent the mixture from sticking.
• Don’t Overcook: Don’t overcook the meatballs, or they will become dry and tough.
• Serve with Sides: These meatballs can be served with a variety of sides, such as roasted vegetables, quinoa, or a Moroccan carrot salad.
• Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat.