Moroccan Meatballs (Kefta) Recipe
Savor the exotic flavors of Morocco with this mouthwatering Moroccan Meatballs (Kefta) recipe, blending juicy ground beef and aromatic spices for a crowd-pleasing appetizer or a flavorful addition to any main meal.
Servings: 4 Servings
Calories: 205kcal
Ingredients
- 1 lb. lean ground beef
- 2 Tbsp. butter
- 1 large onion sliced
- 1 small onion very finely minced (I threw mine in the food processor)
- 2 dried chili arbols stemmed, seeded, chopped
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 1 teaspoon salt
- 1 inch fresh ginger minced
- 1 tablespoon Moroccan spice blend or 1/4 tsp. ground cinnamon, 1/4 tsp. ground cumin, and 1/8 tsp. cayenne pepper
- 1/4 teaspoon ground turmeric
- 1/4 tsp. ground ginger
- 3 Tbsp. chopped flat-leaf fresh parsley
- 1/4 cup cilantro chopped
- 1 1/4 cup water
- Pinch of Black pepper
Instructions
- In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix to combine. Go ahead, use your hands.
- Form the mixture into meatballs. I made mine about the size of a ping-pong ball.
- Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).
- Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a boil.
- Add in your meatballs, reduce the heat to medium-low, and cover. Let cook for 20 minutes, turning the meatballs once or twice to ensure even cooking.
- Remove the lid and continue cooking for another ten minutes or so until the sauce is thick. Check your meatballs to make sure they are cooked through and taste your sauce to check seasonings. Add more salt if necessary.
- Serve with rice, salad, or couscous.
Notes
For the dried chile arbols, I buy them in large bags in the Hispanic foods aisle and keep them in a mason jar.
To store Moroccan Meatballs (Kefta), place any leftovers in an airtight container. Wrap them with plastic wrap, and refrigerate them. They should stay good for up to 3-4 days in the refrigerator. To freeze, arrange the meatballs on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag or container for up to 2-3 months.
When reheating, you can microwave them or place them in a preheated oven at 350°F (175°C) until heated through, typically around 15-20 minutes.
Nutrition
Serving: 1serving | Calories: 205kcal | Carbohydrates: 11g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 679mg | Potassium: 622mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1091IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 4mg
