Spiced Moroccan Meatballs (Printable Version)
Juicy Moroccan meatballs in a spiced tomato base. Eggs over the top add a traditional, hearty finish.
# What You'll Need:
01 -
1 pound of either ground beef or lamb.
02 -
Grated 1/4 of an onion.
03 -
2 tablespoons of parsley, finely chopped.
04 -
2 tablespoons of cilantro, finely chopped.
05 -
1 teaspoon of paprika seasoning.
06 -
1/2 teaspoon of ground cumin.
07 -
1 teaspoon of ground coriander.
08 -
1 teaspoon of salt.
09 -
1/2 teaspoon of black pepper.
10 -
1/4 teaspoon of turmeric powder.
11 -
1/4 teaspoon of cinnamon spice.
12 -
1/2 teaspoon ginger powder (if you want).
13 -
2 garlic cloves, grated or minced.
14 -
2 1/2 tablespoons olive oil.
15 -
1 big onion, chopped into small bits.
16 -
3 garlic cloves, chopped.
17 -
1 1/2 teaspoons of paprika.
18 -
1/4 teaspoon turmeric.
19 -
1/4 teaspoon cinnamon.
20 -
1/2 teaspoon ground black pepper.
21 -
1/2 teaspoon cumin.
22 -
1 teaspoon coriander powder.
23 -
1/4 teaspoon ginger powder.
24 -
A pinch of cayenne for heat.
25 -
Add salt based on your taste.
26 -
1 tablespoon of tomato paste.
27 -
1 1/2 cups of tomatoes, grated.
28 -
2 tablespoons chopped parsley.
29 -
2 tablespoons chopped cilantro.
30 -
1/4 cup of water.
31 -
Optional: 3 to 4 eggs.
# Steps to Follow:
01 -
Combine everything for the meatballs in a big bowl.
02 -
Roll the meat mix into balls about 1 1/4 inches wide.
03 -
Let the meatballs rest in the fridge while you focus on the sauce.
04 -
Warm up olive oil in a pan on medium-high heat.
05 -
Cook the diced onion until it turns golden.
06 -
Toss in the minced garlic and let it cook for roughly 1 minute.
07 -
Combine the spices in a small bowl, then stir them into the onions well.
08 -
Add the tomato paste to the pan and cook for a minute.
09 -
Mix in grated tomatoes, fresh herbs, water, and some salt.
10 -
Let the sauce cook gently for 25-30 minutes.
11 -
Place the meatballs in the sauce, cover, and let them cook for 10-15 minutes. Turn them halfway through.
12 -
Make little spaces between the meatballs to crack eggs into (if you're adding them).
13 -
Cover and let it cook 10-15 more minutes until done.
14 -
Top with fresh herbs and enjoy with bread or couscous.
# Additional Notes:
01 -
A classic dish from Morocco, often called Kefta Mkaouara.
02 -
Egg yolks taste best when slightly runny.
03 -
Pair with crusty bread or couscous to soak up the sauce.