Kefta Tagine or Moroccan Meatballs Served With Semolina and Vegetables

A community recipe by Vishinka

Not tested or verified by Nigella.com

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Introduction

The recipe of meatballs was given by my colleague who is of Moroccan origin and I thank her for that. The recipe is quite easy to make and is full of flavours.

Ingredients

Serves: 4-6

Metric Cups

For the to Make 12 Meatballs

500 grams minced beef
cumin
paprika
1 pinch of salt
1 pinch of pepper
turmeric
1 large onion
fresh parsley
mint

For the Sauce

1 can chopped tomatoes (or fresh)
500 millilitres vegetable stock (or water)
1 pinch of salt
1 pinch of pepper
paprika
cumin
any vegetables

For the to Make 12 Meatballs

18 ounces ground beef
cumin
paprika
1 pinch of salt
1 pinch of pepper
turmeric
1 large onion
fresh parsley
mint

For the Sauce

1 can diced tomatoes (or fresh)
2 cups vegetable broth (or water)
1 pinch of salt
1 pinch of pepper
paprika
cumin
any vegetables

Method

Kefta Tagine or Moroccan Meatballs Served With Semolina and Vegetables is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix all ingredients in a food processor.

Shape into golf-ball sized meatballs.

In a large deep frying pan add some olive oil and brown meatballs on all sides. You can also bake meatballs in an oven.

Sauce:

Add tomatoes, stock or water into the meatballs, + species. Bring to a boil.

Then add your vegetables. Cover the pan, reduce heat to low.

Simmer for 15-17 minutes.

Serve with semolina.

Mix all ingredients in a food processor.

Shape into golf-ball sized meatballs.

In a large deep frying pan add some olive oil and brown meatballs on all sides. You can also bake meatballs in an oven.

Sauce: