MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
MOROCCAN MEATBALLS ~ KEFTA TAGINE
These Moroccan meatballs, or kefta tagine, are made with spiced ground beef or lamb, and bathed with a buttery saffron-cilantro sauce.
Provided by Paula Wolfert
Categories Mains
Time 1h5m
Number Of Ingredients 26
Steps:
- Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.
- Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out 1/4 cup saffron water for use in this recipe and reserve the remaining 3/4 cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.
- Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook.
- Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.
- Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, 3/4 cup of the cilantro, and hot water.
- Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.
- Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.
- Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining 1/4 cup cilantro.
- Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 372 kcal, Carbohydrate 6 g, Protein 24 g, Fat 28 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 96 mg, Sodium 388 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 11 g
MOROCCAN KEFTA TAGINE
Steps:
- Gather the ingredients.
- Peel, seed, and chop the tomatoes or, if they're very ripe, cut the tomatoes in half, seed them, and grate them .
- Mix the tomatoes with 1 finely chopped medium onion (if using), olive oil, parsley, cilantro, garlic, paprika, cumin, salt, black pepper, and bay leaf in the base of a tagine or in a large, deep skillet.
- Cover and bring to a simmer over medium-low to medium heat. (Note: If using a clay or ceramic tagine on a heat source other than gas, be sure to place a diffuser between the tagine and burner.)
- Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs.
- Gather the ingredients.
- Combine the ground beef or lamb, onion, green pepper, parsley, cilantro, paprika, cumin, salt, cinnamon, black pepper, and cayenne pepper.
- Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries-about 3/4-inch in diameter.
- Add the meatballs (and chile peppers, if using) to the tomato sauce, along with a little water-1/4 cup is usually sufficient-and cover.
- Cook for about 30 to 40 minutes, or until the sauce is thick.
- Add the eggs to the tagine without breaking the yolks.
- Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set.
- If desired, garnish with fresh parsley or cilantro, and serve immediately. Enjoy.
Nutrition Facts : Calories 619 kcal, Carbohydrate 18 g, Cholesterol 287 mg, Fiber 5 g, Protein 41 g, SaturatedFat 12 g, Sodium 1518 mg, Sugar 9 g, Fat 43 g, ServingSize 4 servings, UnsaturatedFat 0 g
MOROCCAN MEATBALL TAGINE WITH LEMON & OLIVES
A wonderfully aromatic North African lamb casserole with a citrus tang - great for dinner parties
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 16
Steps:
- Put the onions in a food processor and blitz until finely chopped. Put the lamb, lemon zest, spices, parsley and half the onions in a large bowl, and season. Using your hands, mix until well combined, then shape into walnut-sized balls.
- Heat the oil in a large flameproof dish, or tagine with a lid, then add the remaining onions, ginger, chilli and saffron. Cook for 5 mins until the onion is softened and starting to colour. Add the lemon juice, stock, tomato purée and olives, then bring to the boil. Add the meatballs, one at a time, then reduce the heat, cover with the lid and cook for 20 mins, turning the meatballs a couple of times.
- Remove lid, then add the coriander and lemon wedges, tucking them in between the meatballs. Cook, uncovered, for a further 10 mins until the liquid has reduced and thickened slightly. Serve hot with couscous or fresh crusty bread.
Nutrition Facts : Calories 394 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.7 milligram of sodium
KEFTA TAJINE (MOROCCAN SPICED MEATBALLS W/ EGGS IN TOMATO SAUCE)
Classic Moroccan Tagine. A tagine is a subtly flavored stew, served over couscous or rice. This one makes a nice dinner served with salad and fresh bread.
Provided by littleturtle
Categories Stew
Time 35m
Yield 35 meatballs, 4 serving(s)
Number Of Ingredients 19
Steps:
- Use your hands to mix the meatball ingredients, and roll mixture into mini meatballs 3/4"-1" in diameter; set aside.
- In a skillet or tajine combine sauce ingredients and let mixture simmer, covered, over low heat for 5 minutes.
- Add meatballs, squash, and peas to the sauce and simmer, covered, over medium-low heat for 15 minutes.
- Pour the eggs in in a stream over everything.
- Cover and cook just long enough to cook the egg (about 3 minutes, depending on how well done you like your eggs).
- Serve warm over couscous, sprinkled with cumin or black pepper if desired.
More about "moroccan meatballs tagine kefta food"
CLASSIC MOROCCAN MEATBALL TAGINE WITH TOMATO SAUCE
From tasteofmaroc.com
4.8/5 (46)Total Time 1 hr 10 minsCategory Main CourseCalories 560 per serving
KEFTA TAGINE WITH EGGS IN TOMATO SAUCE {KEFTA …
From marocmama.com
KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE) • CURIOUS …
From curiouscuisiniere.com
MOROCCAN MEATBALL TAGINE WITH LEMON, OR KEFTA TAGINE
From valenbarcelona.com
MOROCCAN KEFTA TAGINE (SPICY MEATBALLS & TUNISIAN TOMATO SAUCE)
From thelunacafe.com
KEFTA TAGINE (MEATBALLS WITH EGGS) | MOROCCAN FOOD - YOUTUBE
From youtube.com
EASY HOMEMADE KEFTA MEATBALLS RECIPE - AFRICAN FOOD NETWORK
From afrifoodnetwork.com
MOROCCAN MEATBALL TAJINE | KEFTA MKAOURA : PARENTING TO GO
From parentingtogo.ca
MOROCCAN KEFTA TAGINE - TRAVELFOODBLOG
From travelfoodblog.com
EASY HOMEMADE MOROCCAN MEATBALLS | SLOW COOKER MEATBALLS
From skinnytaste.com
KEFTA TAGINE (MEATBALLS WITH EGGS) - RECIPES - HAIRY BIKERS
From hairybikers.com
KEFTA MEATBALL TAGINE – THE CHEF MIMI BLOG
From chefmimiblog.com
MOROCCAN MEATBALLS- KEFTA TAGINE - JAMIL GHAR
From jamilghar.com
MOROCCAN MEATBALLS TAGINE KEFTA - THERESCIPES.INFO - THERECIPES
From therecipes.info
KEFTA MKAOUARA (MOROCCAN MEATBALLS) | EASIEST RECIPE - BURMA …
From burmaspice.com
RECIPE: KEFTA MKAOUARA (MOROCCAN MEATBALL & EGG TAGINE)
From coloradonutritioncounseling.com
KEFTA TAGINE (MOROCCAN MEATBALLS) [FEEL MOROCCO BLOG]
From feelmorocco.travel
SPICED MOROCCAN MEATBALLS AND VEGGIES (TAGINE KEFTA)
From mediterraneanliving.com
KEFTA - MOROCCAN MEATBALLS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
MOROCCAN MEATBALL TAGINE - BIGOVEN.COM
From bigoven.com
KEFTA TAGINE | MOROCCAN MEATBALLS | BEEF | BEEF RECIPES | HOW TO …
From tastelife.tv
KEFTA MKAOURA RECIPE – MOROCCAN MEATBALLS TAJINE | FALKTIME
From falktime.com
MOROCCAN MEATBALLS -- TAGINE KEFTA RECIPE - FOOD.COM
From pinterest.ca
MOROCCAN BEEF MEATBALL TAGINE RECIPE | BON APPéTIT
From bonappetit.com
SPICY EGG, MEATBALL & TOMATO TAGINE-INSPIRED STEW | RICK STEIN
From thehappyfoodie.co.uk
MOROCCAN MEATBALLS ~ KEFTA TAGINE | RECIPE | TAGINE RECIPES, …
From pinterest.com
KEFTA MKAOUARA: MOROCCAN MEATBALL TAGINE RECIPE | COOKING SELF
From cookingself.com
MOROCCAN MEATBALLS -- TAGINE KEFTA RECIPE - FOOD.COM
From pinterest.com
MOROCCAN FOOD - KEFTA AND TOMATO SAUCE TAJINE RECIPE
From moroccan-food.com
MOROCCAN KEFTA MEATBALLS IN SAFFRON BUTTER SAUCE - TASTE OF MAROC
From tasteofmaroc.com
MOROCCAN KEFTA TAGINE - COOK EAT WORLD
From cookeatworld.com
TAGINE KEFTA MKAWRA RECIPE | MYRECIPES
From myrecipes.com
MOROCCAN MEATBALLS -- TAGINE KEFTA - PLAIN.RECIPES
From plain.recipes
MOROCCAN KEFTA TAGINE - TAVOLA MEDITERRANEA
From tavolamediterranea.com
KEFTA MKAOUARA (MOROCCAN MEATBALL AND EGG TAGINE) - TARA'S ...
From tarasmulticulturaltable.com
MOROCCAN KEFTA TAGINE WITH EGGS RECIPE - MOROCCAN MEATBALLS
From fooddrinkdestinations.com
KEFTA MKAOUARA (MOROCCAN MEATBALL TAGINE) - LINSFOOD
From linsfood.com
MOROCCAN MEATBALL TAGINE - CHRISTOPHER KIMBALL’S MILK …
From 177milkstreet.com
HOW TO MAKE MEATBALLS TAGINE. ORIGINAL MOROCCAN RECIPE OF KEFTA …
From youtube.com
MOROCCAN MEATBALL TAGINE | MOROCCAN RECIPES | GOODTO
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love