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Moroccan Meatballs (Kefta Mkaouara) Recipe

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★★★★★

5 from 136 reviews

Moroccan Meatballs, also known as Kefta Mkaouara, are flavorful spiced ground beef or lamb meatballs simmered in a rich, aromatic tomato and bell pepper sauce infused with Moroccan spices, herbs, and olives. This dish can be served on its own or with steamed couscous, and optionally topped with gently poached eggs for added richness.

Ingredients

Scale

Meatballs

  • 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

Tomato Sauce

  • 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

Serving / Garnish

  • 12 marinated olives
  • Moroccan couscous, steamed
  • 4 eggs (optional)

Moroccan Spice Blend (for reference)

  • 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

Instructions

  1. Prepare Meatball Mixture: In a bowl, combine the ground beef or lamb with grated onion, chopped parsley, cilantro, Moroccan spice blend, and red pepper flakes. Use your hands to gently squeeze and mix the ingredients until combined, being careful not to overmix to keep the meatballs tender.
  2. Form Meatballs: Shape the mixture into small cocktail-sized meatballs, about 1-2 tablespoons each. This should yield approximately 32 to 36 meatballs. Cover with plastic wrap and set aside.
  3. Cook Aromatics: Heat olive oil in a Dutch oven or deep pot over medium heat. Once hot, add chopped onion and green bell pepper, sautéing until the onion becomes translucent, about 5-7 minutes. Add minced garlic, Moroccan spice blend, and ground cayenne pepper; stir and sauté for another minute to release the flavors.
  4. Add and Simmer Tomato Sauce: Pour in the crushed tomatoes or passata, stirring to combine. Bring the sauce to a boil, then reduce heat to low. Cover the pot partially with a lid to prevent splattering and let simmer for 15 minutes to soften the vegetables and meld flavors.
  5. Blend Sauce (Optional): Once the vegetables are tender, use an immersion blender directly in the pot to puree the sauce to a smooth consistency, or break down the vegetables with a spoon if preferred.
  6. Add Meatballs to Sauce: Gently add the prepared meatballs to the simmering sauce, stirring carefully to coat them without breaking. Cover partially again and cook for 10 more minutes until meatballs are cooked through.
  7. Finish Sauce and Garnish: Stir in chopped parsley, cilantro, and marinated olives. If the sauce is too thick, add a little water to reach desired consistency. Continue cooking another 5 minutes. Serve hot with steamed couscous or as desired.
  8. Optional Eggs: If serving in a tagine or deep pan, create four small wells in the meatballs and crack an egg into each. Cover and simmer gently until egg whites are set but yolks remain runny, usually a few minutes. Garnish with chopped parsley and serve immediately.

Notes

  • To grate the onion, peel and cut it in half, then use a cheese grater to grate directly over the bowl for best integration into the meat.
  • The Moroccan Spice Blend used in this recipe can be made by combining 2 teaspoons paprika, 2 teaspoons ground cumin, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1/2 teaspoon turmeric, and 1/2 teaspoon cinnamon.
  • If you prefer a spicier dish, substitute the 1/8 teaspoon cayenne pepper with 1/4 teaspoon red pepper flakes.
  • Traditionally, this dish is cooked in a clay or ceramic tagine, but a Dutch oven or deep pot works well for home kitchens.

Keywords: Moroccan meatballs, kefta mkaouara, spiced meatballs, Moroccan tomato sauce, North African cuisine, ground beef recipe, lamb meatballs, Moroccan spices

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