Moroccan Meatballs
Spiced beef and lamb meatballs simmered for 25 minutes in a tomato sauce with cumin, cinnamon and preserved lemon.
In Morocco they are called kefta, and a pot of them in a spiced tomato sauce is a family staple. The spices are warm rather than hot: cumin, paprika, cinnamon and coriander, with plenty of fresh herbs.
Mix the mince with grated onion, parsley, coriander and the spices, and knead it for a minute until it feels sticky. Chill the mixture for 20 minutes, which firms it enough to roll into neat balls.
The sauce starts with onion and garlic softened in oil, then tomatoes, a stick of cinnamon and a little preserved lemon. Simmer for 10 minutes, until it is rich and reduced.
Lower the meatballs in gently, cover and simmer for 15 minutes, turning once. If your hob runs hot, check at 12 minutes. Do not stir hard, or they will break up. Serve from the pot with couscous or bread, and scatter with coriander. A spoonful of harissa in the sauce turns it hotter for anyone who wants a stronger kick.
Quick Answers
How long does Moroccan Meatballs take to make?
About 45 minutes in total — 20 minutes of preparation and 25 minutes of cooking. The recipe serves 4.
What are the key tips for making Moroccan Meatballs?
Chill the mixture before rolling. Do not stir hard once the meatballs are in. If your hob runs hot, check at 12 minutes. Use the preserved lemon rind only.
What should I serve with Moroccan Meatballs?
Couscous; Flatbread; Harissa; Green salad.
How should Moroccan Meatballs be stored?
Keeps in the fridge for 3 days. Reheat gently in the sauce.
Is Moroccan Meatballs suitable for a special diet?
This recipe is dairy-free, gluten-free, high-protein, low-carb and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Moroccan Meatballs?
About 555 kcal per serving, with 35 g protein, 16 g carbohydrate and 39 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Moroccan Meatballs
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Mix the beef, lamb, grated onion, parsley, coriander, cumin, paprika, ground cinnamon and salt and knead for 1 minute. Chill for 20 minutes, then roll into 24 balls.
-
Soften the chopped onion and garlic in the oil for 5 minutes. Add the tomatoes, cinnamon stick and preserved lemon and simmer for 10 minutes.
-
Lower in the meatballs, cover and simmer for 15 minutes, turning once.
-
Serve with a scatter of coriander.
Tips That Matter
- Chill the mixture before rolling.
- Do not stir hard once the meatballs are in.
- If your hob runs hot, check at 12 minutes.
- Use the preserved lemon rind only.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairs Well With
Couscous · Flatbread · Harissa · Green salad
Keeping and Reheating
Keeps in the fridge for 3 days. Reheat gently in the sauce.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Moroccan cooking and dinner ideas from Weekly Delight.
Moroccan Chicken Tagine
Chicken braised with preserved lemon, olives and warm spices until it falls off the bone, in a sauce reduced to a…
Chicken Tagine with Olives
Chicken cooked slowly with preserved lemon, green olives, ginger and saffron until the sauce reduces to a thick…
Moroccan Mint Tea
Gunpowder green tea and a large bunch of spearmint, sweetened heavily and poured from height into small glasses…
Harira Soup
The Moroccan soup traditionally eaten to break the fast during Ramadan: lentils, chickpeas and tomato thickened with…