Moroccan Meatballs. Moroccan Meatballs Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you'll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
Shape the meat mixture into medium size meatballs. Spices for Moroccan Meatballs Ras El Ha nout is one of my new personal favorites. It's a complex North African spice blend combining warm flavors like cinnamon, turmeric, cloves, allspice, cardamom, ginger, mace, nutmeg, and a touch of cayenne. You can have Moroccan Meatballs using 9 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Moroccan Meatballs
- It’s 1 pound of ground beef.
- You need 1 pound of ground turkey.
- Prepare 4 of garlic cloves chopped.
- Prepare 2 tablespoons of crushed cashews.
- You need 3/4 cup of chopped cilantro.
- Prepare Pinch of onion powder.
- You need 1 teaspoon of ras el hanout.
- Prepare 1 1/2 teaspoon of cumin.
- It’s 5-6 of saffron hairs.
If you live in the USA, check out our online store for all-natural Ras El Hanout here. Although meatballs are not a traditional dish of Morocco, the presence of mint, parsley, cinnamon and cumin in these gives them a strong North African accent. If you make a double batch, you'll have leftovers for a quick weeknight meal later this month. Basic meatballs go global in this Moroccan-spiced dinner.
Moroccan Meatballs step by step
- In a small pot heat 1/2 cup of water with the saffron hairs. Let simmer twenty minutes until the water turns yellow..
- Mix Meats with crushed cashews, 1/2 cup chopped cilantro, 2 chopped garlic cloves, onion powder, ras el hanout, cumin, and 1 teaspoon of the saffron water..
- In a large pot add 3/4 cups of water, the remainder of the saffron water, 2 chopped garlic cloves, 1/2 teaspoon cumin and 1/4 cup of chopped cilantro..
- Make small square patties out of the mixed meat (mini hamburger shape) and add to the large pot. Heat the meatballs covered for 20 minutes on medium heat. Lower heat to a simmer. Uncover the pot and cook for an additional 30 minutes until the liquid is reduced by half. Halfway through cooking time, flip meatballs around so they cook evenly..
Meatballs are flavored with warm spices like cinnamon, cumin, coriander and ginger, and then simmered in a homemade tomato sauce for an exotic-tasting dish that pairs perfectly with couscous or orzo. Kefta is the savory spiced ground meat of Morocco, served in meatball form or used as stuffing. Serve the kefta directly from the tagine or pot, with warm slices of toasted bread for mopping up the sauce. In some Moroccan homes where fiery dishes are appreciated, a whole dried red pepper is added to the sauce.- How to make grilled moroccan meatballs Combine the egg, garlic, cilantro, cumin, allspice, salt and pepper in a medium bowl. Add the ground beef and panko bread crumbs.
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