Keftas Morocco
Transport your taste buds to the heart of North Africa with this savory and aromatic recipe for Keftas Morocco. These tender, spiced meatballs—made with ground beef or lamb—are infused with the bold flavors of cumin, paprika, and a hint of cinnamon, complemented by fresh parsley and cilantro. Simmered in a rich tomato sauce, this dish balances warmth and depth in every bite. Perfect for a quick weeknight dinner or an impressive weekend feast, Keftas Morocco pairs beautifully with couscous, fluffy rice, or crusty bread to soak up every drop of the flavorful sauce. Easy to prepare in just under an hour, this recipe is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 500 g Ground beef or lamb
- 1 medium Yellow onion, finely grated
- 3 pieces Garlic cloves, minced
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh cilantro, chopped
- 2 tsp Ground cumin
- 1 tsp Ground paprika
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground cayenne pepper (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 400 g Tomatoes, diced
- 2 tbsp Tomato paste
- 2 tbsp Olive oil
- 200 ml Water
Instructions
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, parsley, cilantro, cumin, paprika, cinnamon, cayenne pepper (if using), salt, and black pepper.
Mix thoroughly with your hands until the ingredients are fully combined.
Shape the mixture into small oval-shaped patties or meatballs, approximately 2 inches in length or diameter.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the keftas in batches and cook until browned on all sides, about 4–5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, then stir in the diced tomatoes and tomato paste. Cook for 5 minutes, until the tomatoes begin to soften.
Add the water to the skillet and stir to combine, creating a sauce. Season with a pinch of salt and black pepper, if desired.
Lower the heat to a simmer and gently return the seared keftas to the skillet. Cover and cook for 20 minutes, occasionally basting the keftas with the sauce.
Serve the keftas hot, garnished with additional chopped parsley or cilantro. Pair with crusty bread, couscous, or rice for a full meal.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.4 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
