Here’s a richly spiced, comforting recipe for Moroccan Meatballs (Kefta Mkaouara) — tender beef or lamb meatballs simmered in a fragrant tomato sauce. Traditionally served with bread, couscous, or rice.
🌶️ Moroccan Meatballs (Kefta Mkaouara)
Prep Time: 20 min | Cook Time: 30–35 min | Serves: 4–6
📝 Ingredients
For the Meatballs:
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1 lb (450g) ground beef or lamb
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2 cloves garlic, minced
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1/4 cup finely chopped onion
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1/4 cup chopped fresh parsley or cilantro (or a mix)
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/2 tsp ground coriander
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1/2 tsp paprika
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Salt & pepper to taste
For the Tomato Sauce:
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2 tbsp olive oil
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1 small onion, finely chopped
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3–4 cloves garlic, minced
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1 (14 oz) can crushed or diced tomatoes
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1 tbsp tomato paste
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1 tsp paprika
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1 tsp ground cumin
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1/2 tsp ground cinnamon
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1/4 tsp cayenne pepper (optional for heat)
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Salt & pepper to taste
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1/2 cup water or broth
Optional Add-Ins:
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2–3 eggs (poached in the sauce at the end — a traditional touch!)
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Fresh herbs for garnish (parsley or cilantro)
👨🍳 Instructions
1. Make the Meatballs
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In a bowl, combine all meatball ingredients. Mix until just combined — don’t overwork.
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Shape into small balls, about 1 inch in diameter (makes ~20–24).
2. Start the Sauce
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In a large skillet or tagine, heat olive oil over medium heat.
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Sauté chopped onion for 3–4 minutes until softened.
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Add garlic, spices, tomato paste, and cook 1 minute.
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Stir in crushed tomatoes and water/broth. Bring to a simmer.
3. Add the Meatballs
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Gently nestle the raw meatballs into the sauce.
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Cover and simmer over low heat for 20–25 minutes, occasionally spooning sauce over meatballs. Cook until meatballs are fully done and sauce is thickened.
4. (Optional) Add Eggs
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Crack eggs directly into the sauce during the last 5–7 minutes of simmering.
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Cover and cook until whites are set but yolks remain soft.
5. Serve
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Garnish with chopped parsley or cilantro.
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Serve hot with warm flatbread, couscous, or rice.
🍴 Tips & Variations
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Make it ahead — the flavors deepen overnight.
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Add chopped olives or preserved lemon for extra authenticity.
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Use lamb for a more traditional Moroccan flavor.