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moroccan meatball tajine kefta mkaouara
moroccan meatball recipe
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Olive oil
Saffron, 6 threads
2 cups stock
1 white onion
2 pounds diced tomatoes
3 cloves garlic, minced
2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 teaspoon cinnamon
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
4 eggs

1 pound ground beef or lamb combination
1/2 white onion
2 garlic cloves
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 cup parsley
1/4 cup cilantro
Salt and pepper

Cook using a traditional Tajine, Dutch Oven, or Slow Cooker for best results. Makes 4 Servings.
moroccan tajine
meatballs recipe cook stoneware slow cooker

Prepare saffron in hot water. Small dice onions and mince garlic. Chop 1 bunch each of parsley and cilantro, remove stems and place on a napkin to dry. Dice tomatoes or use two cans of diced tomatoes for convenience. No stock will be needed if you are using canned tomatoes.
For fresh tomatoes – in a small saucepan add diced tomatoes, 3 minced garlic cloves, onions, prepared saffron water, and 1 cup of stock or water. Bring to simmer and reduce heat to low. Reduce tomatoes to thick sauce constancy and add 1 cup of stock. Stir and remove from heat.

Combine ground meat and all other ingredients for meatballs together. Roll out half inch round meatballs.

Using olive oil, sear meatballs and set aside. Over medium heat, or high on slow cooker, add fresh tomato sauce. If using canned tomatoes – add onions and garlic, cook until soft. Add saffron and canned tomatoes.  

Cover sauce with dry spices and neatly place meatballs in sauce. Cover and bring to a simmer for 30 minutes. Remove cover and taste for seasoning, crack eggs over the top evenly and sprinkle fresh herbs. Cover and cook for another 10 minutes or until eggs are firm.

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