Moroccan Kefta Meatballs in Tomato Sauce

Tender Moroccan meatballs simmered in a rich tomato sauce make this classic kefta dish hearty, aromatic, and surprisingly easy to prepare. Zamouri Spices Kefta Spice provides the savory blend of herbs and spices traditionally used to season Moroccan ground meat, so there is no need to measure a cupboard full of spices.

Serve with warm Moroccan bread, couscous, or rice to soak up every bit of the sauce.

Ingredients

For the Kefta Meatballs

• 1 lb ground beef or lamb
• 1½ tablespoons Zamouri Spices Kefta Spice
• ¼ cup finely chopped fresh parsley
• 2 tablespoons finely chopped onion
• 1 tablespoon olive oil

For the Tomato Sauce

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14–15 oz) crushed or diced tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon salt, or to taste
• ¼ cup water
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Combine the ground meat, Kefta Spice, parsley, onion, and olive oil in a bowl. Mix gently until evenly combined.
2. Shape the mixture into small meatballs, approximately 1 inch in diameter.
3. Heat 2 tablespoons olive oil in a large skillet or shallow tagine over medium heat. Add the onion and cook until softened, about 4–5 minutes. Add the garlic and cook for another 30 seconds.
4. Stir in the tomatoes, tomato paste, salt, and water. Bring to a gentle simmer and cook uncovered for about 10 minutes.
5. Nestle the kefta meatballs into the tomato sauce. Cover and simmer over medium-low heat for 15–20 minutes, turning the meatballs occasionally, until cooked through.
6. Sprinkle with fresh parsley or cilantro and serve hot with Moroccan bread, couscous, or rice.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes