Kefta Tagine | Moroccan Meatballs

Name: Kefta Tagine | Moroccan Meatballs
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean Moroccan
Ingredients: Meatballs; 1/2 ea. Onion, brown minced; 1 lb. Ground Beef; 1/2 bu. Parsley, chopped; 1 ea. Garlic, grated; 1 ea. Lemon zest; 1/2 tsp. Pepper; 1/2 tsp. Salt; 1 tbsp. Extra virgin olive oil; 1½ tsp. Corriander ground; 1 tsp. Cumin; Egg; 1 qt. Boiling water; 1/4 cup White vinegar; 5 ea. Eggs, whole; Sauce; 1/4 cup Extra virgin olive oil; 1/2 ea. Onion, brown minced; 1 tbl Garlic, minced; 1 ea. Fresno chili, minced; 1 tbsp. Smoked paprika; 2 ea. Bay leaves; 1/2 cup Saffron wine (soak ½ tsp saffron with ½ cup white wine); 28 oz. Tomato canned; 1/2 cup Kalamata olives; Topping; 1/4 cup Parsley, chopped; 1/2 cup Cherry tomato; 1/2 ea. Fresno chili, minced; 1/2 ea. Lemon juice

A perfect dish for a homely get-together, this home cooking promises to reveal the fresh and simple truth in Mediterranean flavors. A fresh and vibrant dish coming at you so give it a try.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

Meatballs
1/2 ea. Onion, brown minced
1 lb. Ground Beef
1/2 bu. Parsley, chopped
1 ea. Garlic, grated
1 ea. Lemon zest
1/2 tsp. Pepper
1/2 tsp. Salt
1 tbsp. Extra virgin olive oil
1½ tsp. Corriander ground
1 tsp. Cumin
Egg
1 qt. Boiling water
1/4 cup White vinegar
5 ea. Eggs, whole
Sauce
1/4 cup Extra virgin olive oil
1/2 ea. Onion, brown minced
1 tbl Garlic, minced
1 ea. Fresno chili, minced
1 tbsp. Smoked paprika
2 ea. Bay leaves
1/2 cup Saffron wine (soak ½ tsp saffron with ½ cup white wine)
28 oz. Tomato canned
1/2 cup Kalamata olives
Topping
1/4 cup Parsley, chopped
1/2 cup Cherry tomato
1/2 ea. Fresno chili, minced
1/2 ea. Lemon juice
1/8 tsp. Pepper
1/8 tsp. Salt
1 tsp. Extra virgin olive oil
Bread
1/2 tsp. Olive oil
1 slice Bread

Directions:

Step 1

In a medium bowl, mix together ground beef, minced onions, garlic, 1tbsp olive oil, lemon zest, coriander, cumin, salt and pepper.

Step 2

Once well mixed, roll into tight 1-inch meatballs.

Step 3

In a medium deep pan or tagine, sweat the onions, bay leaves, garlic, and Fresno in 1/4cup of olive oil, deglaze with saffron wine, add the canned tomato, and submerge the meatballs in the sauce until covered. Poach meatballs on a very low simmer until cooked through.

Step 4