Moroccan Meatballs (Kefta) – Ground Beef or Lamb in Spiced Tomato Sauce

Kefta (Moroccan meatballs) is a beloved dish in Moroccan cuisine, often served as part of a family meal or special occasion. These flavorful meatballs are typically made with ground beef or lamb, seasoned with aromatic spices, and then simmered in a rich, spiced tomato sauce. The result is a comforting and savory dish that is perfect when served with warm Moroccan bread (khobz) or couscous to soak up the delicious sauce.

Ingredients

For the Meatballs (Kefta):

• 1 lb (450g) ground beef or lamb
• 1 small onion, finely grated or chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1 egg (optional, to bind the mixture)
• 2 tablespoons olive oil (for frying)

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups canned crushed tomatoes (or fresh, finely chopped tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric (optional)
• Salt and pepper to taste
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1/2 cup water or broth (for desired sauce consistency)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Make the Kefta (Meatballs):

1. In a large mixing bowl, combine the ground beef or lamb, grated onion, minced garlic, chopped parsley, chopped cilantro, and spices (cumin, coriander, paprika, cinnamon, ginger, salt, and pepper). If you prefer, you can add an egg to bind the mixture together.
2. Mix everything thoroughly until well combined. The spices should be evenly distributed throughout the meat mixture.
3. Form the mixture into small, bite-sized meatballs, about 1-1.5 inches in diameter. Set them aside.

2. Fry the Kefta:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Once the oil is hot, add the meatballs to the pan, in batches if necessary, to avoid overcrowding.
3. Fry the meatballs for about 5-6 minutes, turning them to brown on all sides. The meatballs should be browned and cooked through but not overcooked. Once browned, remove them from the skillet and set them aside on a plate.

3. Prepare the Tomato Sauce:

1. In the same skillet, add 2 tablespoons of olive oil and heat over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute, being careful not to burn the garlic.
4. Stir in the ground cumin, paprika, cinnamon, turmeric (if using), salt, and pepper. Let the spices bloom in the oil for about 1 minute, enhancing their flavor.
5. Add the crushed tomatoes, tomato paste, and sugar (if using). Stir well and bring the sauce to a simmer. If the sauce is too thick, add a little water or broth to reach your desired consistency.
6. Let the sauce cook for about 10 minutes, allowing the flavors to meld together.

4. Simmer the Meatballs in the Sauce:

1. Once the sauce is ready, gently add the fried meatballs back into the pan, spooning some sauce over them.
2. Cover the skillet and let the meatballs simmer in the sauce for about 15-20 minutes, or until fully cooked through and infused with the flavors of the sauce.
3. Taste the sauce and adjust seasoning with more salt, pepper, or spices if needed.

5. Serve:

1. Once the meatballs are cooked through and tender, remove the skillet from the heat.
2. Garnish with freshly chopped cilantro for added freshness and color.
3. Serve the Kefta with Moroccan bread (khobz), couscous, or rice to soak up the rich tomato sauce.

Tips and Variations:

• Meat Choice: Kefta can be made with beef, lamb, or even a mix of both. You can also experiment with ground chicken or turkey for a lighter version.
• Spices: Adjust the spice levels according to your preference. You can add chili powder or cayenne pepper for a bit of heat.
• Sauce Variations: For a richer tomato sauce, you can add a tablespoon of olive tapenade or a splash of red wine while simmering the sauce.
• Freezing: Kefta freezes well, so you can make a big batch and freeze it for later. Simply cook the meatballs and sauce, let them cool, then store them in an airtight container for up to 3 months. Reheat thoroughly before serving.