Ingredients for Moroccan Meatballs Tagine Kefta
- 1 (28 ounce) can crushed tomatoes
- Paprika
- Cumin
- 1/4 teaspoon cayenne pepper (optional)
- Fresh Flat Leaf Parsley
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- Vegetable Oil
- Ground Beef
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How to Make Moroccan Meatballs Tagine Kefta
- **Prepare the Sauce:** In a tagine or deep, covered frying pan, combine 1 (28 ounce) can crushed tomatoes, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp cayenne pepper (optional), 1/4 cup chopped cilantro, 2 tbsp olive oil, 1/2 cup chicken broth, and salt and pepper to taste. Bring to a simmer over medium heat, cover, and cook for 15 minutes, stirring occasionally.
- **Make the Meatballs:** In a bowl, gently combine 1 lb ground lamb or beef, 1/4 cup finely chopped fresh parsley (reserve 1 tbsp for garnish), 1/4 cup breadcrumbs, 1 egg, 1 clove garlic (minced), 1/2 tsp salt, and 1/4 tsp black pepper. Avoid overmixing. Roll the mixture into 1-inch meatballs.
- **Simmer the Sauce:** After 15 minutes, check the sauce consistency and add a little more chicken broth if needed. Stir gently.
- **Add Meatballs:** Carefully add the meatballs to the sauce, ensuring they are mostly submerged.
- **Cook Gently:** Reduce the heat to low, cover, and cook for 8-10 minutes, without stirring, allowing the meatballs to cook through and the sauce to thicken slightly.
- **Final Simmer:** Uncover and simmer for another 2 minutes if the sauce requires further thickening.
- **Serve & Enjoy:** Serve immediately with crusty bread for dipping or over spaghetti topped with parmesan cheese. Garnish with the reserved tablespoon of parsley.
- **Freezing Instructions:** To freeze, omit the fresh parsley. Place the cooked meatballs in an airtight container and freeze. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat until bubbly. Add fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
42g
Fat
77g
Carbs
7g
