Spiced Moroccan Meatballs

Spiced Moroccan Meatballs
Yield
4servings
Yield
4servings
Spiced Moroccan Meatballs
Yield
4servings
Yield
4servings
Ingredients
  • For Kefta:
  • 1/2pound ground beef
  • 1teaspoon black pepper
  • 1 1/2teaspoons ground cumin
  • 1teaspoon chili powder
  • 2 teaspoons kosher salt
  • 2tablespoons chopped fresh Cilantro
  • 2teaspoons garlicchopped
  • 1tablespoon paprika
  • 1/4cup onionsminced
Main Tagine Ingredients
  • 1/4 cup olive oil
  • 1large onioncut into qaurters
  • 1tablespoon cilantrochopped
  • 1 1/2teaspoons garlicchopped
  • 1teaspoon paprika
  • 1teaspoon black pepper
  • 1teaspoon cumin
  • 1/2teaspoon chili powder
  • 1 teaspoon salt
  • 1each zucchinicut into thick rounds (1/2 inch thick)
  • 1each green peppercunt into thick slices
  • 1each carrotcut into thick rounds
  • 2 each tomatoescut into quarters
  • 1/4head cauliflowercut into florets
  • 1each potato (russet)cut int thick slices
  • 1/2cup green beansends snipped
  • 1/2cup peas
Yield:
Instructions
For Kefta
  1. Mix all Kefta ingredients well with your hands until well combined. Make ping pong sized meatballs (around 1")
For Tagine
  1. In a thick pot, or dutch oven add ½ cup olive oil. Saute onions until soft and then add, chopped cilantro, chopped garlic, paprika, black pepper, cumin, chili powder, teaspoons salt. Saute for 5 minutes.
  2. Add Kefta balls to middle of pot. Add all vegetables around kefta except for green beans and green peas.. Cover tightly and simmer for 45 minutes, stirring occasionally.
  3. Add green beans and green peas. Cover and cook for another 15 minutes. Make sure it is still moist. (add a little water if needed) season if needed. Plate in a bowl with meatballs and vegetables.