Moroccan Meatballs -- Tagine Kefta Recipe

Name: Moroccan Meatballs -- Tagine Kefta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 6 -8 medium tomatoes, cored and roughly chopped; 1 tablespoon paprika; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; 3 -4 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, minced; salt & freshly ground black pepper, to taste; 1/4 cup vegetable oil; For the meatballs; 400 g ground beef; 1 tablespoon paprika; 1 teaspoon cumin; 1/2 teaspoon cayenne pepper; 3 -4 tablespoons chopped fresh flat-leaf parsley; 2 garlic cloves, minced; salt & freshly ground black pepper, to taste

Servings: persons

For the sauce
6 -8 medium tomatoes, cored and roughly chopped
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste
1/4 cup vegetable oil
For the meatballs
400 g ground beef
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
3 -4 tablespoons chopped fresh flat-leaf parsley
2 garlic cloves, minced
salt & freshly ground black pepper, to taste

1
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.
2
Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
3
After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
4
Place the meatballs in the sauce.
5
Do not stir but just let them sit on top of the sauce.
6
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.
7
Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
8
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.
9
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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the sauce, 6 -8 medium tomatoes, cored and roughly chopped, 1 tablespoon paprika, 1 teaspoon cumin, and more.

Yes, Moroccan Meatballs -- Tagine Kefta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Meatballs -- Tagine Kefta

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