September 22, 2026
Moroccan Beef Kefta Meatballs,Aromatic Spices & Slow-Simmered Tomato
Serves: 4-5 | Prep: 20 min | Cook: 40 min
Ingredients
Spiced Tomato Sauce
- 3 Tbsp. olive oil or avocado oil
- 1 large yellow onion, finely chopped
- 2 tsp. ground cumin
- 2 tsp. sweet paprika
- 1 tsp. ground turmeric
- 1 tsp. kosher salt
- ½ tsp. ground cinnamon
- ½ tsp. Aleppo pepper or chili powder
- ¼ tsp. freshly ground black pepper
-
2 lbs tomatoes, chopped or 1 (28-ounce) can crushed tomatoes
Beef Kefta Meatballs
- 1 lb Ground Beef or Bison
- 1 small yellow onion, grated
- 2 large garlic cloves, finely minced
- bunch fresh cilantro, leaves and tender stems chopped, divided 1
- ¾ tsp. kosher salt
- Freshly ground black pepper
- 1 Tbsp. sweet paprika
- 1½ tsp. ground cumin
-
½ tsp. Aleppo pepper or chili powder
Directions:
- Make the tomato sauce. Heat the oil in a large, heavy pot over medium heat. Add the onion and sauté for about 5minutes, stirring often, until softened. Add the cumin, paprika, turmeric, salt, cinnamon, Aleppo pepper and black pepper. Cook for 2 minutes, stirring frequently, to toast the spices. Add the tomatoes and bring to a simmer. Coverand cook over low heat for 20 minutes.
- Prepare the meatballs. While the sauce simmers, gently combine the ground beef, grated onion, garlic, 3 Tbsp. chopped cilantro, salt, black pepper, paprika, cumin and Aleppo pepper. Gently form the mixture into small, ping-pong-sized meatballs. You should have approximately 15-20 meatballs.
- Brown the meatballs. Heat 1 Tbsp. oil in a skillet over medium heat. Add the meatballs and cook for 5–6 minutes, turning occasionally, until browned on all sides.
- Transfer the browned meatballs to the tomato sauce. Cover and simmer over very low heat for 15 minutes, until the meatballs are cooked through and tender. Stir in 2–3 Tbsp. of the remaining chopped cilantro just before serving.