Moroccan Meatballs -- Tagine Kefta

35 mins

2 servings

4.5/5 (52 reviews)

I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

Moroccan Meatballs -- Tagine Kefta

Moroccan Meatballs -- Tagine Kefta - Image 1

Moroccan Meatballs -- Tagine Kefta - Image 2

Ingredients

Instructions

Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
Place the meatballs in the sauce.
Do not stir but just let them sit on top of the sauce.
Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Vegetable

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60-minutes-or-less time-to-make course main-ingredient cuisine preparation for-1-or-2 main-dish beef vegetables african easy moroccan dietary low-sodium oamc-freezer-make-ahead low-carb ground-beef low-in-something meat tomatoes number-of-servings

Amount Per Serving
Calories 780.1
% Daily Value*
Total Fat 59.6g		92%
Cholesterol 136.0mg		45%
Total Carbohydrate 22.1g		8%
	Dietary Fiber 7.8g	28%
	Sugars 10.7g
Protein 42.6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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