Description
Moroccan Meatballs (Kefta Mkaouara) – tender, spiced meatballs simmered in a rich tomato sauce with fragrant North African spices. Optional eggs make it a complete one-pan meal!
Ingredients
- For the meatballs (Kefta):
- 1 lb ground beef or lamb
- ¼ onion, grated
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro, chopped
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp coriander
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp ginger powder (optional)
- 2 garlic cloves, grated
- For the sauce:
- 2½ tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, chopped
- 1½ tsp paprika
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp black pepper
- ½ tsp cumin
- 1 tsp coriander
- ¼ tsp ginger powder
- ¼ tsp cayenne
- Salt to taste
- 1 tbsp tomato paste
- 1½ cups grated tomatoes
- 2 tbsp parsley, chopped
- 2 tbsp cilantro, chopped
- ¼ cup water
- 3–4 eggs (optional)
Instructions
- Mix all meatball ingredients until just combined. Shape into small meatballs and refrigerate.
- Heat olive oil in a wide skillet or tagine. Sauté onion until lightly golden, then add garlic.
- Mix spices and add to the pan. Stir well, then add tomato paste and cook briefly.
- Add grated tomatoes, herbs, salt, and water. Simmer for 25–30 minutes until thickened.
- Add meatballs, cover, and cook for 10–15 minutes until cooked through.
- Make small wells and crack eggs into the sauce. Cover and cook until eggs are set to your liking.
- Garnish with parsley or cilantro and serve with bread or couscous.
Notes
- Use a mix of beef and lamb for extra flavor.
- Don’t overmix the meatballs or they’ll become tough.
- For a spicier version, add more cayenne or harissa paste.
- Serve with crusty bread, couscous, or rice to soak up the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Simmer, Tagine
- Cuisine: Moroccan