Kefta mkaouara Or Moroccan Meatballs – this delicious Moroccan recipe in which meatballs are cooked in a spicy homemade with tomatoes.
Some cooks will serve the meatball in a tagine with poached eggs directly on top but they are optional. Some people also add olives to theirs, or if you like it hot ground cayenne or just fresh chili’s.
When it comes to a cooking vessel, you can absolutely use your standard tagine (clay or ceramic), though many find that a deep skillet serves them just as well. Either way, give those diced tomatoes until at least a thick sauce on their own before bringing in the meatballs.
Grated tomatoes are a popular alternative among some cooks to the tedious chore of peeling, seeding and chopping. It will help reduce the cooking time a little. This makes alot of sauce, if you like it a little more saucy add 1/2 to the tomato sauce.
Kefta Meatballs and Tomato Sauce Tagine
Equipment
- Large mixing bowl
- Spoon
- Baking sheet
- Shallow tagine or large skillet with a tight-fitting lid
- Serving platter (optional)
Ingredients
- For the Kefta Meatballs:
- 1 pound ground lamb or beef or a combination
- 1/2 medium onion finely chopped
- 1/4 cup fresh parsley chopped
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger optional
- 1/4 cup olive oil
- For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup water
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon optional
- 1/4 cup chopped fresh cilantro for garnish (optional)
Instructions
- Prepare the Kefta Meatballs:
- In a large mixing bowl, combine ground meat, chopped onion, parsley, cumin, paprika, salt, black pepper, and ginger (if using).
- Important Step: Using your hands, mix all ingredients together thoroughly until well combined and evenly distributed.
- Shape the Meatballs:
- Important Step: Wet your hands to prevent sticking, and roll the mixture into small, uniform meatballs, approximately 1 inch in diameter.
- Brown the Meatballs:
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil. Carefully add the meatballs and cook, turning occasionally, until browned on all sides.
- Prepare the Tomato Sauce:
- While the meatballs are browning, transfer them to a baking sheet lined with paper towels to drain excess oil.
- In the same skillet used to brown the meatballs, heat olive oil over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes.
- Important Step: Add minced garlic and cook for an additional minute, stirring constantly, until fragrant.
- Simmer the Sauce:
- Add crushed tomatoes, water, tomato paste, cumin, paprika, salt, black pepper, and cinnamon (if using) to the skillet. Stir to combine.
- Bring the sauce to a simmer, then reduce heat to low and cover the skillet.
- Important Step: Simmer the sauce for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
- Assemble the Tagine:
- After the sauce has simmered, carefully add the browned meatballs to the skillet with the sauce.
- Important Step: Gently stir to coat the meatballs in sauce, ensuring they are submerged.
- Cook and Serve:
- Cover the skillet with a tight-fitting lid and transfer it to the preheated oven.
- Bake for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Optional: Garnish with chopped fresh cilantro before serving.
- Serve hot with couscous, rice, or crusty bread for dipping.
Notes
If you don’t have a tagine, you can use a large skillet or Dutch oven with a tight-fitting lid.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Enjoy this delicious and authentic taste of Morocco!
