Prepare to transport your taste buds to the vibrant streets of Morocco with this irresistible Kefte Tajine recipe that will make your dinner guests beg for seconds! Imagine tender, perfectly spiced meatballs swimming in a rich, aromatic tomato sauce that promises to tantalize every single one of your senses. This isn't just a meal—it's a culinary journey that transforms simple ingredients into an extraordinary dining experience that will have everyone asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 500g ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400g) diced tomatoes
- Fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground beef or lamb with finely chopped onion, minced garlic, cumin, paprika, salt, and pepper. Mix thoroughly using your hands to ensure even distribution of spices.
- Shape the meat mixture into small oval-shaped meatballs (keftes), approximately 2-3 cm in length. Ensure the meatballs are compact and uniform in size for even cooking.
- Heat a large tajine or heavy-bottomed skillet over medium-high heat. If using a tajine, add a small amount of olive oil to prevent sticking.
- Gently place the prepared meatballs into the heated tajine or skillet, allowing them to brown evenly on all sides. Cook for about 5-7 minutes, turning occasionally to achieve a golden-brown exterior.
- Pour the canned diced tomatoes over the meatballs, ensuring they are partially covered. Reduce heat to low-medium and cover the tajine or skillet.
- Simmer the meatballs in the tomato sauce for approximately 25-30 minutes, occasionally spooning the sauce over the meatballs to keep them moist and infuse flavor.
- Check the meatballs for doneness by cutting one in half to ensure it is cooked through with no pink interior. The internal temperature should reach 160°F (71°C).
- Remove from heat and let rest for 5 minutes to allow flavors to meld together.
- Garnish with freshly chopped parsley before serving. Ideal to serve hot with couscous, rice, or crusty bread to soak up the delicious tomato sauce.
Tips
- Meat Selection Matters: Choose ground beef or lamb with a moderate fat content (around 15-20%) to ensure juicy, flavorful meatballs that won't dry out during cooking.
- Spice Mixing Technique: When combining spices with meat, use your hands and mix gently but thoroughly to distribute flavors evenly without overworking the meat, which can make meatballs tough.
- Uniform Meatball Size: Use a small ice cream scoop or weigh each meatball to ensure consistent cooking time and even browning.
- Browning is Flavor Building: Take time to achieve a golden-brown exterior on your meatballs—this step develops deep, complex flavors through the Maillard reaction.
- Low and Slow Simmering: Keep the heat low when simmering in tomato sauce to prevent toughening the meat and allow flavors to meld beautifully.
- Temperature Check: Always use a meat thermometer to ensure meatballs reach 160°F (71°C) for safe consumption without overcooking.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 25g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 90mg
