kefta

Moroccan Kefta Meatballs made with tomatoes and olives are simmered together in the slow cooker or Instant Pot in this easy and exotic Moroccan dinner.

Moroccan Meatballs

onion (chopped)

tomatoes

sweet paprika

cumin

kosher salt

paprika

black pepper

green olives (chopped)

93% beef

onion

cinnamon

parsley

cilantro (divided)

brown rice or cauliflower rice (for serving (optional))

Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).

Add all sauce ingredients to the slow cooker. Stir to combine.

In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.

Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)

Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.

Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.

Slow Cooker Directions:

Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes, until softened.

Add the remaining sauce ingredients and stir to combine.

Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.

Instant Pot Directions:

This Moroccan Kefta recipe combines ground beef with Moroccan spices and other seasonings for a delicious, flavorful Moroccan meatballs appetizer or main dish served with rice, salad or couscous.

Kefta - Moroccan Meatballs

lb. lean ground beef

butter

onion,

chili arbols, stemmed, seeded, chopped

garlic, minced

lemon,

salt

fresh ginger, minced

Tbsp. Moroccan spices (or

turmeric

ginger

Tbsp. chopped flat-leaf parsley

c. chopped cilantro

water

Black pepper

In a large bowl, add the ground beef,...

In a large bowl, add the ground beef, Moroccan spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix to combine. Go ahead, use your hands.

Form the mixture into meatballs. I made mine...

Form the mixture into meatballs. I made mine about the size of a ping-pong ball.

Melt the butter in a large pan over...

Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).

Add the cilantro, lemon juice, and water, stirring...

Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a boil.

Add in your meatballs, reduce the heat to...

Add in your meatballs, reduce the heat to medium-low, and cover. Let cook for 20 minutes, turning the meatballs once or twice to ensure even cooking.

Remove the lid and continue cooking for another...

Remove the lid and continue cooking for another ten minutes or so until the sauce is thick. Check your meatballs to make sure they are cooked through and taste your sauce to check seasonings. Add more salt if necessary.

Serve with rice, salad, or couscous.

Comforting and bursting with spices, this recipe is perfect for your next Middle Eastern-inspired feast.

Recipe by Shane Delia.

This recipe was brought to you by Ardmona.

Tomato-braised lamb kefta with chickpeas and fregola

(150 grams) dried chickpeas

fregola (Sardinian pasta – from delis)

tbs extra virgin olive oil

onions, finely chopped

garlic cloves, sliced

cinnamon quills

tbs cumin

tsp Aleppo chilli flakes

Ardmona Diced Tomatoes

(750 milliliters) beef stock

pomegranate

(100 grams) pine nuts, toasted

flat-leaf parsley, to serve

Lemon

lamb mince

flat-leaf parsley, finely chopped

tbs coriander

garlic cloves, finely chopped

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