Moroccan Meatballs (Kefta) Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 Servings
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Calories
205 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Meatballs (Kefta) Recipe
Description
The Moroccan Meatballs (Kefta) recipe uses lean ground beef mixed with finely minced onion, garlic, fresh ginger, lemon zest, and a Moroccan spice blend including cinnamon, cumin, turmeric, and cayenne. Formed into small balls, they are gently cooked in a sauce of browned sliced onions, dried chili arbol, turmeric, cilantro, lemon juice, and water. Simmering covered allows the meatballs to cook through while absorbing the sauce's warm, citrusy, and mildly spicy notes. The use of fresh herbs like parsley and cilantro adds freshness to balance the rich, savory meatballs.
The cooking process involves browning onions and spices in butter first, developing a deeply flavored base. The sauce reduces after uncovered cooking, concentrating the flavors and thickening to coat the meatballs. The final dish offers a combination of tender meat with a slightly textured coating of spiced sauce. Ideal for serving over rice or with bread, it allows one to enjoy both the meatballs and the flavorful accompaniment in each bite.
Storing leftover meatballs in an airtight container and refrigerating preserves their taste for several days. They can be frozen individually and reheated in the oven or microwave. This makes the recipe convenient for preparing ahead or enjoying as leftovers without losing texture or flavor.
Ingredients
- 1 lb. ground beef lean
- 2 Tbsp. butter
- 1 onion sliced, large
- 1 onion very finely minced (I threw mine in the food processor, small
- 2 dried chili arbol stemmed, seeded, chopped
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 1 teaspoon salt
- 1 inch ginger minced, fresh
- 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 Turmeric ground
- 1/4 tsp. ground ginger
- 3 Tbsp. parsley chopped flat-leaf fresh
- 1/4 cup cilantro chopped
- 1 1/4 cup water
- Pinch 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
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- For freezing, arrange meatballs on a baking sheet to freeze individually before transferring to freezer bags; store up to 2-3 months.
- Reheat gently in a preheated oven at 350°F (175°C) for 15-20 minutes or microwave until warmed through to avoid drying out.
- Dried chile arbol peppers can be stored in a sealed jar for easy access when making this dish again.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 205kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 679mg | 28% |
| Potassium | 622mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 34mg | 38% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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