Kefta Meatball Tagine

Ingredients

• 500 g Ground meat (beef or lamb) (Choose meat with a little fat for extra tenderness)
• 1 unité Onion (Finely sliced)
• 3 unités Garlic cloves (Minced)
• 2 unités Tomatoes (Grated or chopped)
• 30 g Fresh parsley (Chopped)
• 30 g Fresh cilantro (Chopped)
• 1 c. à café Sweet paprika
• 1 pincée Turmeric
• 1 pincée Ground cumin
• 1 pincée Ground coriander seeds
• 2 c. à soupe Olive oil
• 1 unité Green bell pepper (Deseeded and cut into strips)
• 1 unité Red bell pepper (Deseeded and cut into strips)
• 1 unité Yellow bell pepper (Deseeded and cut into strips)
• 8 unités Pitted green olives (Whole or sliced)
• 2 c. à soupe Preserved pepper (or confit pepper) (Optional, for more depth)
• 200 ml Water (To adjust the sauce consistency)
• au goût Salt
• au goût Black pepper

Instructions

1. Prepare the base sauce

   Heat 2 tbsp olive oil in the tagine over medium heat. Add the sliced onion and minced garlic, sauté for 5‑10 minutes until translucent.

   Time: PT10M

2. Add the tomatoes and spices

   Stir in the grated tomatoes, parsley, cilantro, paprika, turmeric, cumin and ground coriander seeds. Season with salt and pepper. Pour in 200 ml water, cover and let simmer for 5‑10 minutes.

   Time: PT10M

3. Prepare the kefta filling

   In a bowl, combine the ground meat with a little finely chopped onion, chopped parsley and cilantro, 1 tsp paprika, a pinch of turmeric, a pinch of cumin, a pinch of ground coriander, salt, pepper and 1 tbsp olive oil. Work the mixture well by hand.

   Time: PT10M

4. Form the meatballs

   With damp hands, shape meatballs the size of a walnut (about 20 g each) and place them on a plate.

   Time: PT5M

5. Grill the peppers

   Grill the peppers (green, red, yellow) in the oven at 200 °C or in a pan until the skin blackens, then peel, deseed and cut into strips.

   Time: PT10M

   Temperature: 200°C

6. Cook the meatballs in the sauce

   Gently place the meatballs into the already hot sauce, cover and simmer over low heat for 30 minutes, stirring lightly at halfway.

   Time: PT30M

7. Add the peppers and olives

   Add the grilled pepper strips, olives and preserved pepper. Mix gently and continue cooking for 5 minutes so the flavors meld.

   Time: PT5M

8. Finishing and plating

   Sprinkle chopped fresh parsley for color. Serve the tagine piping hot, accompanied by Moroccan bread and a small green salad.

   Time: PT2M

9. Cleaning

   Wash the tagine, utensils and cutting board. Wipe the cooking surface.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ground meat (beef or lamb): ground turkey, ground chicken
• Instead of Onion: shallot
• Instead of Garlic cloves: garlic powder
• Instead of Tomatoes: tomato puree, tomato concentrate
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Sweet paprika: mild chili pepper
• Instead of Turmeric: ground saffron
• Instead of Ground cumin: ground coriander
• Instead of Ground coriander seeds: cumin
• Instead of Olive oil: sunflower oil
• Instead of Green bell pepper: yellow bell pepper
• Instead of Red bell pepper: orange bell pepper
• Instead of Yellow bell pepper: green bell pepper
• Instead of Pitted green olives: black olives
• Instead of Preserved pepper (or confit pepper): canned mild chili pepper

Equipment Needed

• Tagine (or large high-sided pan)
• Cutting board
• Chef's knife
• Mixing bowl
• Wooden spoon
• Grill pan or oven (optional)
• Kitchen tongs (optional)
• Teaspoon
• Plate for shaping meatballs (optional)

Critical Steps — Do Not Skip

• Form meatballs that hold together well (not over‑worked).
• Simmer the meatballs long enough for them to absorb the sauce.
• Grill the peppers to achieve a smoky flavor.

Chef Tips from the Video

• Use extra‑virgin olive oil for more aroma.
• Grill the peppers directly over a gas flame for an authentic taste.
• Serve with homemade semolina bread to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Shape the meatballs the day before and keep them in the refrigerator in a covered container.
• The sauce can be prepared ahead of time and reheated before adding the meatballs.