Moroccan Kefta Meatballs
Tender spiced beef meatballs simmered in tomato sauce with cumin, paprika, parsley, and eggs.
Prep
20 minutes
Cook
30 minutes
Level
Medium
Serves
4
Illustrated recipe card
Save it like a tiny cooking poster
A clean hand-drawn guide with ingredients, visual step placeholders, tips, and quick actions for saving or sharing.
Instructions
- 1
Mix beef with parsley, cumin, paprika, cinnamon, salt, and pepper.
- 2
Roll the mixture into small meatballs.
- 3
Cook onion and garlic in olive oil, then add crushed tomatoes and spices.
- 4
Nestle meatballs into the sauce and simmer until cooked through.
- 5
Crack eggs into the sauce, cover, and cook until just set.
Tips
Small meatballs cook quickly and soak up more sauce.
Crack each egg into a small cup first so shells do not land in the pan.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store meatballs and sauce for up to 3 days.
- If meal prepping, add fresh eggs only when reheating.
Substitutions
- Use ground turkey for a lighter version.
- Use cilantro instead of parsley for a brighter flavor.
What to Serve With
- Serve with couscous or warm flatbread.
- Add cucumber salad or roasted carrots.
Common Mistakes
- Do not overmix the meat or the meatballs can turn firm.
- Do not boil the sauce hard after adding eggs.
Recipe FAQ
Can I skip the eggs?
Yes. The meatballs and tomato sauce are still a complete dish without eggs.
Can I use lamb?
Yes. Ground lamb or a beef-lamb blend tastes excellent with these spices.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Chicken Tagine
A fragrant chicken stew with olives, preserved lemon, ginger, saffron, and warm spices.
Harira Soup
A tomato-based soup with lentils, chickpeas, herbs, noodles, and gentle spice.
Moroccan Couscous
Fluffy couscous topped with roasted vegetables, chickpeas, herbs, and lemon.