Moroccan Kefta (Meatballs)

Posted on October 28, 2012 by the farm crew


Moroccan Kefta (Meatballs)
Recipe type: Main Dish
Serves: 4

  • 1 onion
  • 5 green onions (tops only)
  • 2 eggs
  • 3 tsp salt
  • 3 ilbs ground chuck (lean, coarsely ground)
  • 1 cup parsley
  • 5 cloves garlic
  • 2 tsp white pepper
  • ⅓ cup water
  • 30 oz tomato sauce
  • 1 stick butter or 3-5 tbs olive oil
  • ½ tsp black pepper
  • ½ tsp salt

  1. Grate the onion on a cheese grater, finely chop parsley, chop green onion tops, and press the garlic.
  2. Mix together with the ground chuck in a large bowl.
  3. Make a well in teh center of the meat mixture.
  4. Add teh eggs, white pepper, salt and water.
  5. Knead like bread with hands until well mixed.
  6. Set aside for one hour or as long as overnight in the refrigerator.
  7. In a large stock pot, add tomato sauce, butter, black pepper and salt. Stir. Bring to a boil.
  8. Simmer without stirring for 15 minutes.
  9. Roll meat mixture in the palm of your hands into small balls, about the size of a quarter. The balls should be fairly compressed.
  10. Add to sauce one by one as you make them. Do not swirl, stir, or shake pan to make more space for meatballs.
  11. Simmer for 30 minutes, covered.