Moroccan Meatballs (Kefta Tagine)

Moroccan Meatballs (Kefta Tagine) (Page 2 ) | March 5, 2025

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To make the meatballs:
Combine all the meatball ingredients in a large bowl. Knead with your hands until just combined. Shape into 3cm balls and refrigerate while you prepare the remaining ingredients and sauce.

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To make the sauce:
Heat the olive oil in a large skillet or tagine (ideally earthenware) over medium-high heat. Sauté the onion until lightly browned. Add the garlic and sauté for 1 minute.

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Adding the spices:
Mix all the powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander, cayenne pepper, ginger) in a small bowl. Add this mixture to the onion and mix well. Then add the tomato paste and cook for a minute.

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Adding the tomatoes and herbs:
Add the grated tomatoes, chopped parsley and coriander, and a pinch of salt. Mix well, add the water, reduce the heat to medium-low and simmer the sauce for 25-30 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.

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Cooking the meatballs:
Add the meatballs to the sauce. Cover and continue to simmer for another 10-15 minutes, or until the meatballs are cooked through. Turn them halfway through to coat them with the sauce.