Moroccan Meatballs – Tagine Kefta
Overview
This Moroccan Meatballs recipe, known as Tagine Kefta, is a delightful dish I learned during a magical vacation in Morocco. During my stay, I had the privilege of spending time with Naima, a talented chef from a local restaurant. This dish, traditionally enjoyed straight from the tagine with crusty bread for soaking up the flavorful sauce, is also exceptionally versatile. It makes for an unforgettable spaghetti and meatballs meal when served over pasta. The key to success here is using the freshest, juiciest tomatoes you can find. Don’t worry if you don’t have a tagine; a deep frying pan with a cover works just as well. However, if using a non-stick pan, you’ll get the best results. A word of caution: adding onions can make the sauce too watery, so you might need to simmer it uncovered for a few minutes to reduce the liquid if you do choose to add them.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Category: Vegetable
- Keywords: Meat, Moroccan, African, Less than 60 Minutes, Easy
Ingredients
For the Sauce:
- 6-8 ripe tomatoes, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust according to heat preference)
- 3-4 tablespoons fresh flat-leaf parsley, chopped
- 2 garlic cloves, minced
For the Meatballs:
- 400 grams ground beef
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust according to heat preference)
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 garlic clove, minced
Instructions
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Prepare the Sauce:
- In a tagine or deep frying pan with a lid, combine the chopped tomatoes, paprika, ground cumin, cayenne pepper, fresh parsley, and minced garlic. Stir well to mix all the ingredients thoroughly.
- Cover and let the sauce simmer gently over medium heat for 15 minutes, stirring occasionally to ensure even cooking.
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Make the Meatballs:
- While the sauce is simmering, in a large mixing bowl, combine the ground beef, paprika, ground cumin, cayenne pepper, chopped parsley, and minced garlic. Mix the ingredients together using your hands until well blended.
- Shape the mixture into small meatballs, approximately 1 inch in diameter.
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Cook the Meatballs:
- After the sauce has simmered for about 15 minutes, give it a good stir. If the sauce appears too thick, add a little water to reach the desired consistency.
- Gently place the meatballs on top of the sauce without stirring them in. This helps to keep their shape intact.
- Lower the heat, cover the pan, and cook for an additional 8-10 minutes. If the sauce needs thickening, uncover the pan and let it simmer for a few extra minutes.
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Serving Suggestions:
- Serve the Moroccan meatballs with plenty of crusty bread for dipping into the rich, flavorful sauce. Alternatively, serve over spaghetti, topped with Parmesan cheese for a delightful twist on a classic favorite.
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Freezing and Reheating:
- If you wish to prepare the meatballs ahead of time, you can freeze them. Simply omit the parsley, place the meatballs in a rigid container like a Tupperware dish, and freeze.
- To reheat, thaw the meatballs in the fridge overnight and warm them on the stovetop over medium-low heat until bubbly. Add chopped parsley before serving for a fresh touch.
Nutritional Information
- Calories: 780.1
- Fat Content: 59.6 grams
- Saturated Fat Content: 15.6 grams
- Cholesterol Content: 136 milligrams
- Sodium Content: 166.1 milligrams
- Carbohydrate Content: 22.1 grams
- Fiber Content: 7.8 grams
- Sugar Content: 10.7 grams
- Protein Content: 42.6 grams
Enjoy this vibrant and hearty Moroccan meatball dish, perfect for a cozy meal or a special dinner with family and friends. Whether you’re soaking up the savory sauce with crusty bread or enjoying it over pasta, it’s sure to become a favorite in your recipe collection!
