Savor the exotic flavors of Morocco with this mouthwatering Moroccan Meatballs (Kefta) recipe, blending juicy ground beef and aromatic spices for a crowd-pleasing appetizer or a flavorful addition to any main meal.
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What are Moroccan Meatballs (Kefta)?
Kefta, also known as kofta in some regions, is a popular street food in Middle Eastern Countries and North African cuisines. It typically consists of ground meat—such as beef, ground lamb, chicken, or even fish. Usually, it’s mixed with spices, onions, garlic, and sometimes fresh herbs like parsley or cilantro. Form these mixtures into balls or shape them into cylinders on wooden skewers, and then grill, bake, or fry them. Kefta earns its reputation for a rich blend of spices, including cumin, paprika, cinnamon, and others, which impart a distinctive and flavorful profile.
Reasons to Love These Meatballs
- Bursting with flavor, Moroccan Meatballs (Kefta) is a taste sensation, thanks to the blend of aromatic spices.
- I love that Moroccan Kefta are perfect for pairings. They complement a variety of sides like rice, couscous, flatbreads, and salad. You can also stuff it in Moroccan bread or pita bread for a filling sandwich.
- Enjoy them for days as leftovers, as their flavors tend to deepen and intensify with time.
Recipe Ingredients
- Moroccan Spices: These spices are key to giving the meatballs their distinctive Moroccan flavor profile.
- Onion: Onions are a fundamental ingredient in many cuisines, including Moroccan, for adding depth and sweetness to the dish.
- Fresh Herbs: These herbs contribute freshness and a bright, herby flavor that is characteristic of many Moroccan dishes.
See the recipe card for full information on ingredients and quantities.
Variations
- Swap the Protein: Instead of ground beef, try using ground lamb, chicken, or turkey for a different flavor profile. Each protein will bring its unique taste and may require slight adjustments in cooking time.
- Vegetarian Kefta: For a vegetarian version, consider using lentils or a mixture of mashed chickpeas and breadcrumbs as the base for the meatballs. Add finely chopped mushrooms for a meaty texture and umami flavor.
- Spice Variations: Experiment with additional spices like paprika, allspice, or a hint of saffron to bring new dimensions to the dish. Adjusting the spice levels can also make the dish milder or spicier according to preference.
- Cheese Inclusion: Adding small cubes of feta cheese or grated Parmesan into the meatball mix can introduce a salty, creamy element that melts during cooking.
How to Make Moroccan Meatballs (Kefta)
Step #1: 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.
Step #2: Form the mixture into meatballs. I made mine about the size of a ping-pong ball.
Step #3: 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).
Step #4: Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a boil.
Step #5: 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.
Step #6: 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.
Step #7: Serve with rice, salad, or couscous.
Expert Tip
Let the meat mixture rest in the refrigerator for at least 30 minutes before shaping the meatballs. This brief chilling period allows the flavors to meld together.
Frequently Asked Questions
While allspice is not a prominent spice in Middle Eastern cuisine, it can add a unique twist to dishes like Kefta. However, for an authentic Middle Eastern flavor, it’s best to stick to the traditional spices and blends specific to the region.
The dried chili arbols add a subtle kick to Moroccan Kefta. For the dried chili arbols, I buy these in large bags on the Hispanic foods aisle and keep them in a mason jar. For a milder flavor, you can omit them.
Storage Info
To store Moroccan Meatballs (Kefta), place any leftovers in an airtight container. Wrap them with plastic wrap, and refrigerate them. They should stay good for up to 3-4 days in the refrigerator. To freeze, arrange the meatballs on a baking sheet, freeze them until solid, and then transfer them to a freezer-safe bag or container for up to 2-3 months.
When reheating, you can microwave them or place them in a preheated oven at 350°F (175°C) until heated through, typically around 15-20 minutes.
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Moroccan Meatballs (Kefta) Recipe
Ingredients
- 1 lb. lean ground beef
- 2 Tbsp. butter
- 1 large onion - sliced
- 1 small onion - very finely minced (I threw mine in the food processor)
- 2 dried chili arbols - stemmed, seeded, chopped
- 2 cloves garlic - minced
- 1 lemon - zested and juiced
- 1 teaspoon salt
- 1 inch fresh ginger - minced
- 1 tablespoon Moroccan spice blend - or ¼ tsp. ground cinnamon, ¼ tsp. ground cumin, and ⅛ tsp. cayenne pepper
- 1/4 teaspoon ground turmeric
- 1/4 tsp. ground ginger
- 3 Tbsp. chopped flat-leaf fresh parsley
- 1/4 cup cilantro - chopped
- 1 1/4 cup water
- Pinch of Black pepper
Instructions
- 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 about the size of a ping-pong ball.
- 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 to combine. Bring the sauce to a boil.
- 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 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.
NOTES
Nutrition
Incredible! Can we give it 12 stars? (My boyfriend would like to, and asked LOL) This was such a great dish! The sauce was amazing, and the meatballs were perfectly seasoned. I served it over angel hair pasta, but next time I think it would be great with some crusty bread. This is definitely a top 10 recipe for us! Thank you so much for an excellent meal!
Been making this recipe for years now from this site. Thanks giving 2024 is our 5th year.
They are amazing. I double them and freeze. I also add 1lb lamb 1 lb beef.
Hi Trudy, thank you for sharing your love for this recipe and your changes. We love the 5 star review too!