Moroccan Kefta Tagine with Lemon and Saffron Butter Sauce
Serve these tasty marble-sized meatballs and their saffron flavored sauce with bread for scooping everything up, or deviate from Moroccan tradition and enjoy them on a bed of mashed potatoes.
- 1 lb finely ground beef, (lamb or turkey)
- 1 small onion, (grated or very finely chopped)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh cilantro
- 2 tsp ground cumin
- 1 tsp paprika
- 3/4 tsp salt, (or to taste)
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 3 to 4 tbsp butter
- 1 medium onion, (grated)
- 1/4 cup chopped cilantro and/or parsley
- 1/2 tsp saffron threads, ( crumbled)
- 1/2 tsp ginger
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp tumeric
- 1/4 tsp black pepper
- small 2" to 3" piece of cinnamon stick, (optional)
- 1/2 cup hot chicken or beef broth
- salt to taste
- 1 tbsp fresh lemon juice, (or more to taste)
- additional parsley, ( for garnish)
- In a large bowl (or on a large plate or tray), combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for 2 or 3 minutes to ensure that the spices are evenly distributed.
- Take small portions of the kefta mixture and roll tiny meatballs about the size of cherries. Cover the meatballs and set them aside while you make the sauce. (Note: The meatballs may be prepared one day in advance and refrigerated until needed.)
- Place a skillet or medium- to large-sized tagine over medium-low heat. (A diffuser is necessary when using a tagine on electric stove tops and recommended for other heat sources as well.) Add the butter, the onions, the spices and the cinnamon stick. Allow the mixture to reach a simmer, then cover and cook for 10 minutes.
- Add the broth and salt; cover and continue simmering for another 10 minutes.
- Add the meatballs. Cover and simmer for 15 to 20 minutes, or until the meatballs are cooked through. Do not overcook the meatballs or they will be tough.
- Add lemon juice to taste and simmer for another minute or two. Remove the tagine or skillet from the heat.
- When ready to serve, garnish the meatballs with fresh parsley. You can serve the meatballs directly from a tagine; if prepared in a skillet, transfer the meatballs to a serving dish. The meatballs are traditionally eaten by hand, using pieces of Moroccan bread in lieu of a utensil.
Use your hands to knead the mixture for 2 or 3 minutes to ensure that the spices are evenly distributed. Take small portions of the kefta mixture and roll tiny meatballs about the size of cherries. Cover the meatballs and set them aside while you make the sauce. (Note: The meatballs may be prepared one day in advance. Refrigerated until needed.) Place a skillet or medium- to large-sized tagine over medium-low heat. (A diffuser is necessary when using a tagine on electric stove tops and recommended for other heat sources as well.) Add the butter, the onions, the spices and the cinnamon stick.
Allow the mixture to reach a simmer, then cover and cook for 10 minutes. Add the broth and salt; cover and continue simmering for another 10 minutes. Cover and simmer for 15 to 20 minutes, or until the meatballs are cooked through.
Do not overcook the meatballs or they will be tough. Add lemon juice to taste and simmer for another minute or two. When ready to serve, garnish the meatballs with fresh parsley.
You can serve the meatballs directly from a tagine; if prepared in a skillet, transfer the meatballs to a serving dish. The meatballs are traditionally eaten by hand, using pieces of Moroccan bread in lieu of a utensil.