Moroccan Meatballs (Kefta)
Ingredients:
For the meatballs:
1 pound ground beef or lamb
1 small onion, finely grated
1/2 cup panko or breadcrumbs
2 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
3 teaspoons Moroccan seasoning
Additional salt and pepper to taste
1 egg (optional, for binding)
For the tomato sauce:
1 can (14 oz) crushed tomatoes
1 tablespoon tomato paste
2 cloves garlic, minced
1 1/2 teaspoons Moroccan seasoning
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Instructions:
Making the Meatballs:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Meatball Mixture:
In a mixing bowl, combine ground meat, grated onion, panko breadcrumbs, minced garlic, chopped parsley, Moroccan seasoning, and any additional salt, and pepper. Optionally, add an egg to help bind the mixture.
Form the Meatballs:
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs:
Bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and browned on the outside.
Making the Tomato Sauce:
Prepare the Sauce:
In a saucepan, combine crushed tomatoes, tomato paste, minced garlic, Moroccan seasoning, and additional salt, and pepper if needed. Simmer over medium heat for 10-15 minutes, stirring occasionally.
Combine Meatballs and Sauce:
Once the meatballs are cooked, add them to the tomato sauce, allowing them to simmer in the sauce for an additional 5-10 minutes.
Garnish and Serve:
Garnish with fresh cilantro or parsley before serving.
This dish pairs well with: Moroccan Couscous
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