Moroccan Meatballs -- Tagine Kefta

Name: Moroccan Meatballs -- Tagine Kefta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2-3 serving(s)
Ingredients: 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; 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

(52)

Recipe by Sackville

I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.

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READY IN: 35mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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