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Tajine Kefta
Moroccan Spiced Meatballs in Tomato Sauce
A classic Moroccan comfort dish featuring flavorful, spiced meatballs simmered in a rich, aromatic tomato sauce. Perfect for a satisfying meal, especially when served with crusty bread for dipping.
đ§ Ingredienser
- 500 g Ground beef(80/20 lean to fat ratio is recommended for flavor and moisture.)
- 500 g Ripe tomatoes(About 3-4 medium tomatoes. Canned crushed tomatoes (400g can) can be substituted.)
- 1 medium Yellow onion(Finely chopped.)
- 3 cloves Garlic(Minced.)
- 1 tsp Ground cumin
- 1 tsp Sweet paprika
- 1/2 tsp Ground coriander(Optional, but adds depth.)
- 1/4 tsp Cayenne pepper(Or to taste, for a hint of heat.)
- 1/4 cup Fresh cilantro(Chopped, divided.)
- 1/4 cup Fresh parsley(Chopped, divided.)
- 1 large Egg(To bind the meatballs.)
- 2 tbsp Olive oil(For sautéing.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Prepare the Kefta (Meatballs): In a medium bowl, combine the ground beef, half of the chopped cilantro and parsley (reserve the rest for the sauce), minced garlic, cumin, paprika, coriander (if using), cayenne pepper, salt, and black pepper. Add the egg. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. Roll the mixture into small meatballs, about 1-inch in diameter.
â±ïž 10 minutes - 2
Start the Tomato Sauce: Heat the olive oil in a tagine or a large, heavy-bottomed pot or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. If using fresh tomatoes, chop them finely or pulse them in a food processor. Add the chopped tomatoes (or crushed tomatoes) to the pot. Stir in the remaining cilantro and parsley, and season with salt and pepper. Bring the sauce to a gentle simmer.
â±ïž 10 minutes - 3
Cook the Meatballs: Carefully nestle the prepared meatballs into the simmering tomato sauce, ensuring they are mostly submerged. Cover the tagine or pot with its lid. Reduce the heat to low (around 150°C / 300°F) and let the tajine simmer gently for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Avoid stirring too vigorously during this time to prevent the meatballs from breaking apart.
â±ïž 25 minutes - 4
Rest and Serve: Once cooked, remove the tajine from the heat and let it rest, covered, for 5 minutes. This allows the flavors to meld. Taste and adjust seasoning if necessary. Serve the Tajine Kefta hot, directly from the tagine if possible, garnished with a little extra fresh cilantro or parsley. It is traditionally served with crusty bread (like Moroccan khobz) for soaking up the delicious sauce.
â±ïž 5 minutes
đĄ Proffstips
- âFor extra flavor, you can add a pinch of saffron threads to the tomato sauce.
- âIf you like a richer sauce, you can add a tablespoon of tomato paste along with the chopped tomatoes.
- âThe meatballs can be prepared ahead of time and stored in the refrigerator for up to 24 hours before cooking.
- âFresh herbs are key to the authentic flavor of this dish; dried herbs will not provide the same vibrancy.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add vegetables like diced bell peppers, zucchini, or peas to the tomato sauce along with the tomatoes.
- For a spicier version, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
- Some variations include adding a poached egg or two on top of the tajine just before serving.