Moroccan Meatballs -- Tagine Kefta

Recipe by Sackville
READY IN: 35mins




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