Spicy Moroccan Kefta Meatballs in Tomato Sauce
Experience a culinary journey to Morocco with these savory Kefta meatballs, infused with a rich blend of spices and nestled in a luscious tomato sauce. This dish was inspired by my enchanting trip to Morocco, where I learned from a talented chef named Naima. The meatballs are wonderfully tender and flavorful, making for a delightful dinner served right from the tagine or a deep frying pan. With simple ingredients, you can create a satisfying meal that pairs beautifully with crusty bread for scooping up the sauce or over spaghetti for an unexpected twist on a classic. Fresh, juicy tomatoes are paramount for the sauce's vibrant flavor. While onions may make the sauce watery, you have the option to include them—just remember to reduce the sauce by simmering uncovered for a few minutes. This recipe is not only easy to prepare but also offers a taste of Moroccan hospitality.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
medium tomatoes
6-8 (cored and roughly chopped)
paprika
2 tablespoons (combined for sauce and meatballs)
cumin
2 teaspoons (combined for sauce and meatballs)
cayenne pepper
1 teaspoon (combined for sauce and meatballs)
fresh flat-leaf parsley
6-8 tablespoons (chopped)
garlic cloves
4 (minced)
salt
to taste
black pepper
to taste (freshly ground)
vegetable oil
1/4 cup
ground beef
400 g
Instructions
1
In a tagine or a deep non-stick frying pan, mix together all the ingredients for the tomato sauce: chopped tomatoes, paprika, cumin, cayenne pepper, parsley, minced garlic, salt, and pepper. Cover and let the mixture simmer gently over medium heat for about 15 minutes, stirring occasionally to help the flavors meld.
2
While the sauce simmers, prepare the meatballs. In a mixing bowl, combine the ground beef with the additional paprika, cumin, cayenne pepper, parsley, minced garlic, salt, and pepper. Use your hands to mix the ingredients until well combined and then roll the mixture into small balls, approximately 1 inch in diameter.
3
After the sauce has simmered for 15 minutes, check the consistency. Stir the sauce gently and add a little water if it appears too thick.
4
Carefully place the meatballs on top of the sauce without stirring them in. This helps the meatballs retain their shape while they cook.
5
Reduce the heat to low, cover the dish, and cook for another 8 to 10 minutes. If, after this time, the sauce needs thickening, uncover the dish and let it simmer for a few more minutes.
6
Serve your Moroccan Kefta meatballs hot and hearty, either with plenty of crusty bread for dipping or over a plate of spaghetti sprinkled with parmesan cheese.
7
For meal prep, you can freeze the meatballs before cooking. Just omit the parsley from the mixture. Store the rolled meatballs in a rigid container or tupperware before freezing. When ready to serve, thaw them in the refrigerator overnight, then reheat on medium-low heat until bubbling. Add fresh chopped parsley just before serving for a burst of color and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Moroccan Kefta?
Spicy Moroccan Kefta consists of savory ground beef meatballs infused with a rich blend of spices like paprika, cumin, and cayenne, served in a luscious tomato sauce.
Who inspired this Moroccan Kefta recipe?
This recipe was inspired by a talented chef named Naima whom the author met during an enchanting trip to Morocco.
What type of cooking vessel should I use?
You can use a traditional Moroccan tagine or a deep non-stick frying pan to cook the meatballs and sauce.
What are the main ingredients for the tomato sauce?
The sauce is made from medium tomatoes, paprika, cumin, cayenne pepper, parsley, minced garlic, salt, and pepper.
How long does the tomato sauce need to simmer?
The sauce should simmer gently over medium heat for about 15 minutes to allow the flavors to meld.
How do I prepare the Kefta meatballs?
Combine ground beef with paprika, cumin, cayenne, parsley, garlic, salt, and pepper, then roll into 1-inch diameter balls.
What is the ideal size for the meatballs?
The meatballs should be rolled into small balls approximately 1 inch in diameter.
How do I add the meatballs to the sauce?
Place the meatballs carefully on top of the sauce without stirring them in to help them retain their shape.
How long should the meatballs cook?
Cover the dish and cook on low heat for 8 to 10 minutes once the meatballs are added.
What should I do if the tomato sauce is too thick?
If the sauce appears too thick after the initial simmering, you can gently stir in a little water.
How can I thicken the sauce if it is too watery?
If the sauce is too watery, uncover the dish and let it simmer for a few more minutes to reduce the liquid.
What is the best way to serve Moroccan Kefta?
Serve them hot with crusty bread for dipping or over a plate of spaghetti with parmesan cheese.
Can I add onions to the sauce?
Yes, but note that onions may make the sauce watery, requiring extra simmering time uncovered.
Why are fresh tomatoes important for this recipe?
Fresh, juicy tomatoes are paramount for creating the vibrant and rich flavor essential to the sauce.
How many tomatoes are needed?
The recipe calls for 6 to 8 medium tomatoes that have been cored and roughly chopped.
Can I freeze these meatballs for meal prep?
Yes, you can freeze the meatballs before cooking by storing them in a rigid container or tupperware.
What ingredient should be omitted if freezing the meatballs?
Omit the fresh parsley from the meatball mixture if you plan to freeze them.
How do I thaw and reheat frozen meatballs?
Thaw in the refrigerator overnight and reheat on medium-low heat until bubbling.
When should I add parsley if using frozen meatballs?
Add fresh chopped parsley just before serving for a burst of color and flavor.
How much ground beef is required?
The recipe specifies 400 grams of ground beef.
What kind of oil is used in the recipe?
The recipe uses 1/4 cup of vegetable oil.
How many garlic cloves are needed?
You will need 4 minced garlic cloves divided between the sauce and the meatballs.
What type of parsley is recommended?
The recipe recommends 6-8 tablespoons of chopped fresh flat-leaf parsley.
Is this recipe considered spicy?
Yes, it uses cayenne pepper and paprika to create a spicy Moroccan flavor profile.
Can I use a regular frying pan instead of a tagine?
Yes, a deep non-stick frying pan works perfectly as an alternative to a tagine.
How much cumin is used in total?
The recipe calls for 2 teaspoons of cumin.
How much paprika is used in total?
The recipe calls for 2 tablespoons of paprika.
Is this a one-pot meal?
Yes, it is designed to be prepared and served directly from the same pan or tagine.
What is the total cooking time approximately?
The total cooking time is approximately 25 to 30 minutes including simmering and meatball cooking.
Can I serve this over pasta?
Yes, serving these meatballs over spaghetti with parmesan cheese is a recommended variation.