Moroccan Meatballs
Traditionally called Kefta, this Moroccan meatball meal is usually cooked in a tagine (an earthenware pot with a cone-shaped cover) but you’ll find the slow cooker or pressure cooker works just as well. With cumin, paprika, cinnamon, parsley and cilantro, this Moroccan dish is highly spiced, but not spicy. I hope you love it as much as we do! And if you need more ground beef ideas you can see all my ground beef recipes in the archives.
Hey there, I’m Heather K. Jones—I’m a registered dietitian, a wellness coach and the co-author of the Skinnytaste cookbooks. If you struggle with emotional eating, binge eating, or food or body image issues of any sort, visit me at Feel Better Eat Better! You can sign up for the free workshop right HERE, and you can join the Feel Better Eat Better Facebook support group right HERE. Many years ago, my husband and I spent a few months traveling through Moroccan. We loved everything about this magical country, especially the food! This delicious dish (along with the chicken and olive dish right HERE) is one of our North African favorites.
How To Make Moroccan Meatballs on The Stove
Follow the same directions in a large pot or Dutch oven and simmer, covered on low until the meatballs are tender, about 35 to 40 minutes.
Moroccan Meatballs Variations and Tips
Swap the beef for ground turkey. Refrigerate for up to 4 days. Freeze leftovers in a freezer safe container. To thaw, transfer to the refrigerator the night before eating. Heat up on the stove or in the microwave.
More Meatball Recipes You May Enjoy:
Salisbury Steak Meatballs Turkey Meatball Stroganoff Chicken Marsala Meatballs Asian Turkey Meatballs Italian Turkey Meatballs
