My Lubia Chala with Kefta
Experience a comforting blend of Moroccan-inspired flavors with "My Lubia Chala with Kefta," a hearty and aromatic dish that pairs tender meatballs with vibrant green beans in a richly spiced tomato sauce. Juicy kefta, seasoned with fresh parsley, cilantro, and a medley of warm spices, simmer gently alongside green beans in a fragrant sauce made from ripe tomatoes, garlic, and a touch of cumin and paprika. This one-pot recipe is not only easy to prepare but also bursting with wholesome ingredients, making it a perfect choice for a satisfying family meal. Serve it with crusty bread to soak up the flavorful sauce, or pair it with fluffy couscous or rice for a complete, nourishing dinner.
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Recipe Information
Ingredients
- 500 g ground beef (80% lean)
- 2 tbsp parsley, finely chopped
- 2 tbsp cilantro, finely chopped
- 1 small onion, grated
- 1 tsp paprika
- 1 tsp ground cumin
- 0.5 tsp salt (for kefta mixture)
- 0.25 tsp black pepper (for kefta mixture)
- 400 g green beans, trimmed and cut into 2-inch pieces
- 4 medium ripe tomatoes, finely grated
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 3 cloves garlic, finely minced or grated
- 1 tsp paprika (for sauce)
- 1 tsp ground cumin (for sauce)
- 1 tsp salt (for sauce)
- 0.5 tsp black pepper (for sauce)
- 300 ml water
- 1 tbsp fresh parsley or cilantro for garnish
Instructions
In a large mixing bowl, combine the ground beef, grated onion, parsley, cilantro, paprika, cumin, salt, and black pepper. Mix thoroughly.
Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn.
Stir in the grated tomatoes and tomato paste. Cook for 5-7 minutes until the tomato mixture slightly thickens.
Season the sauce with paprika, cumin, salt, and black pepper.
Pour in the water and bring the sauce to a simmer.
Add the green beans to the sauce, stirring to coat them well.
Gently place the meatballs into the sauce, ensuring they are mostly submerged.
Cover the skillet and let the dish simmer on medium-low heat for 25-30 minutes, stirring occasionally, until the green beans are tender and the meatballs are fully cooked.
Taste the sauce and adjust seasoning if needed. Let the dish rest for 5 minutes off the heat.
Garnish with fresh parsley or cilantro and serve warm with crusty bread or over a bed of couscous or rice.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3382 mg | 147% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 31.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2617 mg | 56% | |
*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.
