MOROCCAN MEATBALLS -- TAGINE KEFTA

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Moroccan Meatballs -- Tagine Kefta image

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.

Provided by Sackville

Categories     Vegetable

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Zubair Zubaie
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Meh.


shakedangi10
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This kefta tagine was a delicious and authentic Moroccan dish. The meatballs were tender and flavorful, and the sauce was rich and aromatic. I highly recommend this recipe!


new whatsapp status
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The meatballs were a bit too dense for my liking, but the sauce was very tasty.


Abigail Nyarko
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This kefta tagine was a triumph! The meatballs were perfectly cooked, and the sauce was a beautiful blend of spices and flavors. Served with couscous, it was a meal fit for a sultan.


Aisha Namwanje
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Not bad, but not great. The meatballs were a bit bland, and the sauce was a bit too spicy for my taste.


SeVo 007
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This kefta tagine was a hit with my family! Everyone loved the tender meatballs and the flavorful sauce. It's definitely going into my regular recipe rotation.


Nexhmi Koci
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The meatballs were a bit dry, but the sauce was delicious.


Yaseen Shahana
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This recipe is a winner! The meatballs were moist and flavorful, and the sauce was packed with Moroccan spices. Served over couscous, it was a delicious and satisfying meal.


Manik Biswas
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I was pleasantly surprised at how flavorful the kefta tagine was. The meatballs were so tender, and the sauce had a rich, complex flavor.


Raqeeb Anjum
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The recipe was easy to follow, and the meatballs turned out beautifully browned and juicy. A great recipe for a weeknight meal.


Abubakr jan
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The sauce was a bit too tangy for my taste, but the meatballs were cooked to perfection.


Anita Abasi
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A delightful balance of flavors! The meatballs were perfectly seasoned, and the combination of spices in the sauce was spot-on. A tagine dish I'll be making again and again.


Md Abdul Mannan
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I love how versatile this kefta tagine recipe is. I added some chopped carrots and zucchini to the sauce for an extra veggie boost, and it turned out fantastic! Definitely a keeper.


Cesar Adame
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This kefta tagine was a culinary journey to Morocco! The meatballs were succulent and bursting with flavor, while the sauce was a harmonious blend of spices and tomatoes. Served with fluffy couscous, it was a meal that transported me to the heart of