If you’re craving something rich, aromatic, and bursting with bold spices, let me introduce you to Moroccan Meatballs, also known as Kefta Mkaoura. This dish is like a flavorful journey to the bustling markets of Marrakech — tender meatballs simmered in a fragrant tomato sauce kissed with cumin, cinnamon, and fresh herbs. It’s a cozy, soul-warming meal that makes your kitchen smell like a spice bazaar, and trust me, once you try it, you’ll want it on repeat.
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This recipe is an absolute game-changer for anyone who loves vibrant, hearty dishes without too much fuss. It’s got that perfect balance of spice, sweetness, and tang, all wrapped up in tender, juicy meatballs. Whether you’re cooking for family, impressing guests, or just treating yourself, this dish brings a little exotic flair and a whole lot of love to your table.
Why You’ll Love Moroccan Meatballs (Kefta Mkaoura)
Versatile: Serve it with crusty bread, fluffy couscous, or over creamy mashed potatoes — it’s a win either way.
Budget-Friendly: Uses simple, affordable ingredients that come alive with incredible Moroccan spices.
Quick and Easy: You can whip up the meatballs and sauce in under an hour, making it perfect for weeknight dinners.
Customizable: Feel free to add chili flakes if you want heat, or swap beef for lamb for an even richer flavor.
Crowd-Pleasing: Juicy, flavorful meatballs that are loved by both kids and adults alike — everyone will ask for seconds!
Ingredients in Moroccan Meatballs (Kefta Mkaoura)
Here’s what makes this dish sing:
Ground Meat: Traditionally beef or lamb, seasoned and mixed with fresh herbs and spices to make tender, flavorful meatballs.
Onion and Garlic: Aromatic base that infuses the sauce and meatballs with depth.
Tomatoes: Fresh or canned, creating a rich, vibrant sauce that’s both tangy and sweet.
Spices: Ground cumin, paprika, cinnamon, and a pinch of cayenne bring that signature Moroccan warmth.
Fresh Herbs: Parsley and cilantro add freshness and brightness to the dish.
Egg: Helps bind the meatballs for that perfect tender texture.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s bring these Moroccan meatballs to life:
Prepare the Meatballs: In a large bowl, combine the ground meat, chopped onion, garlic, parsley, cilantro, spices, salt, pepper, and egg. Mix gently until everything is just combined—don’t overmix or the meatballs will get tough.
Shape the Meatballs: Roll the mixture into small, even-sized balls—about the size of a walnut works great.
Brown the Meatballs: Heat a drizzle of olive oil in a large skillet or saucepan over medium heat. Brown the meatballs on all sides until they develop a beautiful crust. Remove and set aside.
Make the Sauce: In the same pan, sauté chopped onions and garlic until soft and fragrant. Add your tomatoes, spices, and a little water or broth to create a simmering sauce.
Simmer the Meatballs: Return the meatballs to the sauce, cover, and let them simmer gently for about 20 minutes until cooked through and tender, soaking up all those lovely flavors.
Final Touches: Sprinkle with extra fresh parsley or cilantro before serving for that vibrant finish.
How to Serve Moroccan Meatballs (Kefta Mkaoura)
Serve these meatballs with:
Crusty Bread: Perfect for soaking up every last drop of that luscious sauce.
Couscous or Rice: A fluffy bed that balances the rich meatballs beautifully.
Roasted Vegetables: Think carrots, zucchini, or eggplant to add color and nutrition.
Yogurt Sauce: A cooling dollop of plain yogurt with a sprinkle of cumin adds a creamy contrast.
Fresh Salad: A bright cucumber and tomato salad adds freshness and crunch.
Additional Tips
Prep Ahead: Mix and shape meatballs the night before and keep refrigerated to save time.
Adjust Spice Levels: Add chili flakes or harissa for more heat, or keep it mild for kids.
Dietary Tweaks: Use ground turkey or chicken for a lighter version, or plant-based meat alternatives.
Storage Tips: Keep leftovers refrigerated in an airtight container for up to 3 days.
Freeze Friendly: These meatballs freeze well — freeze uncooked or cooked, and thaw before reheating.
FAQ Section
Q1: Can I use ground chicken or turkey?
A1: Yes! Ground poultry works well and makes a lighter version of the dish.
Q2: Can I make the meatballs ahead of time?
A2: Definitely. Shape them and store in the fridge or freeze before cooking.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q4: Can I freeze Moroccan meatballs?
A4: Yes! Freeze cooked or uncooked meatballs in a freezer-safe container for up to 3 months.
Q5: What’s the best way to reheat the meatballs?
A5: Warm them in a covered skillet over low heat or microwave in short bursts to keep them juicy.
Q6: Can I bake the meatballs instead of frying?
A6: Yes, bake at 375°F (190°C) for about 20 minutes, turning halfway through for even cooking.
Q7: Can I add other vegetables to the sauce?
A7: Sure! Diced carrots, zucchini, or eggplant make great additions.
Q8: Is this recipe spicy?
A8: It’s mildly spiced but you can easily adjust heat with chili flakes or harissa.
Q9: Can I skip the egg in the meatballs?
A9: You can, but the egg helps bind the mixture for tender meatballs. Use a flax egg as a vegan alternative if needed.
Q10: What’s the best side dish for Moroccan meatballs?
A10: Couscous or crusty bread are classics, but rice or roasted veggies work beautifully too.
Conclusion
Moroccan Meatballs (Kefta Mkaoura) are a feast for the senses — tender, aromatic, and packed with a delicious blend of spices that transport you straight to the heart of Morocco. This dish is simple to make, versatile enough for any meal, and guaranteed to impress. Whether you’re a seasoned spice lover or just starting to explore bold flavors, these meatballs are sure to become a beloved staple in your kitchen. So go ahead, dive into this fragrant, flavorful journey — your taste buds will thank you!
Print
Moroccan Meatballs (Kefta Mkaoura)
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Simmering
- Cuisine: Moroccan
- Diet: Low Fat
Description
Moroccan Meatballs (Kefta Mkaoura) are flavorful spiced meatballs simmered in a rich tomato sauce, garnished with marinated olives and eggs, traditionally served with Moroccan couscous for a hearty and aromatic meal.
Ingredients
- 1 lb ground beef or lamb (80/20)
- 1 medium yellow onion, grated
- 3 tablespoons flat leaf parsley, chopped
- 3 tablespoons cilantro, chopped
- 1 tablespoon Moroccan Spice Blend
- 1/4 teaspoon red pepper flakes
- 28 ounce crushed tomatoes or passata
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 teaspoons Moroccan Spice Blend
- 1/8 teaspoon ground cayenne
- 3 tablespoons flat leaf parsley, chopped
- 3 tablespoons cilantro, chopped
- 12 marinated olives
- 4 eggs
- Moroccan couscous (for serving)
Instructions
- In a large bowl, combine ground beef or lamb, grated onion, parsley, cilantro, Moroccan spice blend, and red pepper flakes. Mix well and form into small meatballs.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add chopped onion, green bell pepper, and garlic. Sauté until softened.
- Add crushed tomatoes, Moroccan spice blend, ground cayenne, parsley, and cilantro to the skillet. Stir and simmer for 10 minutes.
- Carefully add the meatballs to the tomato sauce, cover, and cook for 20-25 minutes until meatballs are cooked through.
- In the last 5 minutes of cooking, gently crack the eggs into the sauce to poach.
- Serve the meatballs and sauce over Moroccan couscous, garnished with marinated olives.
Notes
- Note 1: Grating the onion into the meatballs helps them stay moist and tender.
- Note 2: Moroccan Spice Blend typically includes cumin, coriander, paprika, cinnamon, and turmeric.
- Note 3: Adjust ground cayenne according to your spice tolerance.
- Use fresh herbs for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg