The meatballs are traditionally shaped quite small and many Moroccans like to poach eggs in the sauce just before serving. Homemade baharat, or Arabic 7 Spice, only has 7-8 pantry staple spices. Get your FREE e-cookbook ‘Travels Through the Seasons’ right here! I’m not sure if this is true or not, but I think, baked meatballs always are the juicier. Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet. I am used to eating the Balkan variety in my neighborhood. Garnish with fresh parsley. In a large bowl, mix ground meat with all the other meatball ingredients, mix until cohesive. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Add the skillet into the oven. Bring it up to a boil, and then reduce to a simmer for 5 minutes. You may also like try Moroccan Sardine Balls in Tomato Sauce, a fish meatball dish that’s prepared nearly the same as this kefta one. In short, we combine the ingredients for the meatballs together. Use your hands to knead the mixture for a minute or two until the seasoning is evenly distributed. Add the chopped or grated tomatoes, herbs and spices. Pepper. A favorite of children and adults alike, kefta mkaouara (or Mmawra) is a presentation of petite, cherry-sized meatballs in a zesty homemade tomato sauce. Once simmering, reduce the heat a bit and allow the sauce to simmer gently, at least 15 to 20 minutes but longer if you like, before adding the meatballs. DIRECTIONS. Learn how your comment data is processed. In either case, allow ample time for the diced tomatoes to reduce to a thick sauce before adding the meatballs. It is a Middle Eastern all-round seasoning and works with pretty much everything. 3. With lightly oiled hands, shape into 16 1 tbsp-ish sized balls. If you want to use a higher heat on the stove, you can use a combination of butter and oil. Click here to read more! Meatballs need to be heavily seasoned, and that’s why I’m adding so much salt and (unsalted) baharat spice mix. Moroccan Stewed White Beans Recipe – Loubia, Moroccan Meatball Tagine with Lemon and Saffron Butter Sauce. I have another recipe for baharat, and it’s just 8 simple pantry staple seasonings, with no added salt so it’s easier to control the salt when cooking. The longer you cook it, the less likely it is that you will need any extra sugar, honey or salt in the sauce. 3 tbsp breadcrumbs (Norwegian: griljermel) 1 small onion (grated) 2 garlic cloves (grated) 1 tbsp baharat (Arabic 7 Spice) 1 egg. Using your hands to knead in the spices and herbs, shape the kefta mixture into very small meatballs the size of large cherries—about 3/4-inch in diameter. Poached eggs are a traditional but optional addition, and you can heat things up with a little cayenne pepper or whole chili pepper. It’s hard to dry out meatballs that’s sitting in a sauce, so don’t worry too much about that. Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Copyright © 2020 by Stine Mari Fiskerstrand. Add all the rest of the ingredients apart from the honey and salt, and bring it up to a boil. Always so warming and comforting flavors, they are bold flavors too, so absolutely far from boring. Cover and cook for an additional 7 to 10 minutes, or until the egg whites are solid and the yolks are only partially set. However, they are a little more hands-on and the kitchen can get messy by the splatter. Place the meatballs on the baking sheet and bake for 12 minutes. I looove Middle Eastern cuisine. By now, you should be an expert meatball maker. Moroccan tradition is to gather round the tagine and eat communally from the dish, using pieces of Moroccan bread to scoop up the meatballs and sauce. Juiciest: Pre-heat oven to 375F (190C). 1 large onion, finely chopped or grated. Mrouzia is an old and traditional... Jump to Recipe This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Add the eggs to the tagine without breaking the yolks. Add chopped onion and cook for about 5-7 minutes or until transluscent. 1 1/2 lbs (600 g) ground lamb, beef, or veal. They are one of my favorite bar snacks. You may unsubscribe at any time. When the consistency of the sauce is to your liking, taste and adjust seasoning. Olives are sometimes added, and for a little extra heat, throw in some ground cayenne or fresh chili peppers. 1/2 teaspoon allspice. The internal temperature of the meatballs should be 165F (74C), however, I rarely check this. This step can be omitted, and just cook the meatballs until cooked through in the sauce (about 30 minutes). Make small balls about the size of a walnut. If cooking over gas without a diffuser, be sure the flames don't touch the bottom of the tagine. A well-loved classic Moroccan recipe for seasoned meatballs in zesty tomato sauce. Add the kofta balls to the sauce and heat through for a few minutes.