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Flavorful Moroccan Meatballs Recipe Easy Spicy Kefta with Tomato Sauce

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These flavorful Moroccan meatballs (kefta) are tender, herby, and simmered in a spicy, tangy tomato sauce. Perfect for cozy dinners or impressing guests with bold, comforting flavors.

Ingredients

Scale
  • 1 lb ground beef or lamb (preferably grass-fed)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp olive oil (for frying meatballs)
  • 2 tbsp extra virgin olive oil (for sauce)
  • 3 garlic cloves, minced (for sauce)
  • 1 tsp fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp harissa paste (adjust to taste)
  • 1/2 tsp ground cumin (for sauce)
  • 1/8 tsp ground cinnamon (for sauce)
  • Salt and pepper to taste (for sauce)
  • Fresh cilantro or parsley for garnish

Instructions

  1. In a large bowl, combine ground beef or lamb, finely chopped onion, minced garlic, chopped fresh parsley, ground cumin, ground coriander, ground cinnamon, smoked paprika, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat.
  2. Shape the mixture into golf-ball-sized meatballs, about 1.5 inches in diameter. Wetting your hands slightly can help prevent sticking. You should get about 16 meatballs.
  3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add minced garlic and grated fresh ginger; sauté until fragrant, about 1-2 minutes.
  4. Stir in crushed tomatoes and tomato paste. Add harissa paste, ground cumin, ground cinnamon, salt, and pepper to taste. Simmer gently while cooking the meatballs.
  5. In a separate skillet, heat 2 tablespoons olive oil over medium-high heat. Add meatballs in batches, avoiding overcrowding. Brown on all sides, about 6-8 minutes total, turning carefully to keep their shape.
  6. Transfer browned meatballs into the tomato sauce. Cover and simmer on low heat for 15 minutes, allowing flavors to meld and meatballs to finish cooking through. The sauce should thicken slightly and coat the meatballs.
  7. Taste the sauce and adjust seasoning if needed. Garnish with chopped fresh cilantro or parsley before serving.

Notes

Do not overmix the meat to avoid dense meatballs. Brown meatballs in batches to get a nice crust and avoid steaming. Simmer covered to keep meatballs juicy. Adjust harissa paste to control spice level. If sauce is too thick, add water or broth; if too thin, simmer uncovered longer.

Nutrition

Keywords: Moroccan meatballs, kefta, spicy meatballs, tomato sauce, easy dinner, comfort food, ground beef recipe, lamb meatballs, harissa, North African cuisine

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