Name: Moroccan Meatballs (Kefta Mkaouara) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Moroccan
Ingredients: 1 lb ground beef or lamb (80/20 typically); 1 medium yellow onion, grated; 3 tablespoons flat leaf parsley, chopped; 3 tablespoons cilantro, chopped; 1 tablespoon Moroccan Spice Blend (see below); 1/4 teaspoon red pepper flakes; 28 ounces crushed tomatoes or passata; 3 tablespoons olive oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 3 cloves garlic, minced; 2 teaspoons Moroccan Spice Blend (see below); 1/8 teaspoon ground cayenne or 1/4 teaspoon red pepper flakes; 3 tablespoons flat leaf parsley, chopped; 3 tablespoons cilantro, chopped; 12 marinated olives; Moroccan couscous, steamed; 4 eggs (optional); 2 teaspoons paprika; 2 teaspoons ground cumin; 2 teaspoons kosher salt; 1 teaspoon ground black pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon

Jump to Recipe

Introduction

Moroccan Meatballs, or Kefta Mkaouara, are a flavorful and comforting dish featuring spiced meatballs simmered in a rich tomato sauce. This recipe blends aromatic herbs and spices to create a vibrant meal perfect for any occasion.

A round white plate filled with a large base layer of fine, yellow couscous grains spread evenly around the edge, forming a thick ring. Inside this ring, there is a mound of small, round meatballs covered in a rich, reddish-brown tomato sauce mixed with finely chopped herbs. Scattered throughout the meatballs and sauce are green and dark purple olives, adding pops of color. The dish is garnished with fresh, finely chopped green herbs sprinkled on top. The whole plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground beef or lamb (80/20 typically)
1 medium yellow onion, grated
3 tablespoons flat leaf parsley, chopped
3 tablespoons cilantro, chopped
1 tablespoon Moroccan Spice Blend (see notes below)
1/4 teaspoon red pepper flakes
28 ounces crushed tomatoes or passata
3 tablespoons olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
2 teaspoons Moroccan Spice Blend (see notes below)
1/8 teaspoon ground cayenne (optional)
3 tablespoons flat leaf parsley, chopped
3 tablespoons cilantro, chopped
12 marinated olives
Moroccan couscous, for serving
4 eggs (optional)

Instructions

Step 1: In a bowl, combine the ground beef or lamb, grated onion, parsley, cilantro, Moroccan spice blend, and red pepper flakes. Mix gently with your hands to combine without overworking the meat.
Step 2: Shape the mixture into small cocktail-size meatballs, about 1-2 tablespoons each. You should get approximately 32-36 meatballs. Cover and set aside.
Step 3: Heat olive oil in a Dutch oven or deep pot over medium heat. Add the chopped onion and green bell pepper, sautéing until the onion becomes translucent, about 5 minutes.
Step 4: Stir in the minced garlic, Moroccan spice blend, and ground cayenne. Sauté for another minute until fragrant.
Step 5: Add the crushed tomatoes or passata, stir to combine, and bring to a boil. Reduce heat to low and simmer partially covered for 15 minutes, stirring occasionally.
Step 6: If desired, use an immersion blender to smooth the sauce or leave it chunky, breaking down the vegetables with a spoon.
Step 7: Gently add the meatballs to the sauce, stirring carefully to coat. Simmer partially covered for 10 minutes until meatballs are cooked through.
Step 8: Stir in the chopped parsley, cilantro, and marinated olives. If the sauce is too thick, add a bit of water. Simmer for an additional 5 minutes.
Step 9: Serve the meatballs and sauce with steamed Moroccan couscous. Optionally, serve with eggs as described below.
Optional Eggs: Carefully create four small wells in the sauce with the back of a spoon and crack an egg into each. Cover and simmer until egg whites are set but yolks remain runny, about 5-7 minutes. Garnish with more chopped parsley.

Tips & Variations

Grate the onion instead of chopping for a more delicate texture in the meatballs.
Make your own Moroccan Spice Blend with 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon turmeric, and 1/2 teaspoon cinnamon.
Substitute 1/8 teaspoon cayenne powder with 1/4 teaspoon red pepper flakes for heat.
Traditionally, this dish is cooked in a tagine, but a Dutch oven or deep pot works perfectly.
Serve with crusty bread instead of couscous for a different experience.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meatballs. You can also freeze the cooked meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

This image shows a dish with several layers starting from the bottom with a thick layer of pale yellow couscous that looks soft and fluffy, spread evenly on a white plate. On top of the couscous, there is a generous layer of small round meatballs covered in a rich red tomato sauce with a chunky texture. Mixed within the meatballs are whole dark purple and green olives, adding slight color contrast. The meatballs and sauce are garnished with light green chopped herbs, scattered on top. The dish is photographed up close with focus on the meatballs and sauce, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or turkey instead of beef or lamb?

Yes, ground chicken or turkey can be used, but because they are leaner, consider adding a bit of olive oil or finely grated vegetables to keep the meatballs moist.

How spicy is this dish?

The dish has a mild to moderate heat level thanks to the red pepper flakes and cayenne. Adjust the amount of these spices according to your preference for spiciness.