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

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5476959032001&=domain=del

5348771529001-5476959032001

Easy kofta kebabs with ground chicken, onion, garlic, fresh herbs, and Middle Eastern-inspired spices. Perfect for grilling season!

Chicken Kofta Kebabs (Middle Eastern-Inspired)

lb ground chicken ((we used 93% lean))

chopped fresh parsley ((or sub up to half with fresh mint))

garlic, finely minced

breadcrumbs ((or store-bought // gluten-free

tsp cumin

tsp coriander

tsp sea salt

tsp black pepper ((optional))

tsp ground cayenne ((optional))

Avocado oil ((or spray // for greasing grill))

Greek lemon rice

Hummus

Tahini sauce

Tabbouleh

Grilled vegetables

Pita bread

If using bamboo skewers, soak in water for at least 30 minutes before using to prevent them from burning on the grill. We prefer metal skewers.

To a medium mixing bowl, add ground chicken, chopped onion and parsley, garlic, breadcrumbs, cumin, coriander, cinnamon, salt, pepper (optional), and cayenne (optional). Use your hands (with food prep gloves, if desired) to combine the mixture until the spices are evenly distributed. Wash hands thoroughly after touching raw meat.

Preheat a grill pan or outdoor grill to medium-high heat. Lightly spray the grill pan or lightly brush the grill with avocado oil.

Take ~1/4 cup of the chicken mixture and shape it into a log. Press a skewer through the center and shape to about 5 inches long and 1 inch thick. Repeat with the remaining chicken mixture. Recipe as written should make ~8 skewers.

Once the grill is hot, use a lightly greased metal spatula (or clean hands holding onto the meat, not the skewer, to prevent it from sliding off) to add as many kebabs as will fit without touching. Cook for 3-4 minutes on the first side, then flip gently with a metal spatula or tongs, and continue cooking for 3-4 minutes or until a meat thermometer inserted into the center reaches an internal temperature of 165 F (74 C). When done, the skewers should have dark brown grill marks, shrink in size by about 25%, and no longer be pink. If the sides don’t look cooked, your skewers may be thicker, in which case you should flip onto each of the thin sides for 1-2 minutes to cook until done.

Enjoy the kofta kebabs hot with lemon rice, hummus, tahini sauce, tabbouleh, grilled veggies, and/or pita bread!

Best when fresh. Leftovers keep in a sealed container in the refrigerator for up to 2-3 days and reheat well on the stovetop in a skillet over low-medium heat until warmed through. The uncooked mixture can also be frozen into patties and cooked directly from frozen in a skillet over medium heat for ~5-6 minutes per side.

Wow. Sooo good. I added nutmeg &amp; lemon juice and cooked stove top .Great recipe. Thank you

This recipe is perfect and a big hit with everyone we have shared it with! Highly recommend!

This recipe was delicious. Not hard to make and I was surprised that it tasted like a restaurant kebob. Couldn’t believed I cooked it. We made it in the grill and use metal sticks.

Made these last night, and they were easy and delicious. I did not bother with the skewers. I just formed them as directed in the recipe, then grilled them. Much easier IMO, but YMMV.

I made those yesterday and they were great.  Rather than breadcrumbs, I used rolled oats that I reduced to a coarse powder in the Magic bullet.  The taste and texture was amazing.

Finally made this recipe and it did not disappoint! My husband even asked for seconds! We loved the spices and the all out flavor of these and will definitely keep them on rotation!

I made these today with my 12-year old daughter - and no surprise when I say this is another successful recipe from you! 
We have a large family, so we made the recipe x 3.5, and ended up with 28 skewers... none left by the end of dinner, which speaks for itself.  
I had to make a couple of adjustments, and thought I'd share, in case they may be helpful for others. I didn't have chicken mince, so put chicken breasts in the food processor until it looked like mince. It would have taken me a long time to grill 28 skewers, so I didn't put the logs on sticks, I just put them in the air fryer for 10 minutes, and your handy advice of 74C interior temperature was spot on. 
The kebabs came out so well, really tasty (half parsley, half mint is a great idea you suggested), and for the fact they were all eaten is the biggest compliment to you :D
Will definitely make these again.

turned out great! will definitely repeat this. so delicious

Wow wow. So easy, delicious, and fast! I made them into meatballs instead of skewers for ease and they turned out so flavorful! Will definitely make again!

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