Kefta Tagine Recipe

By Foodguy on August 23rd, 2008

Meatball Tagine Todays we have an easy meatball recipe cooked in a tagine. A lot of Moroccan food is cooked in a tagine. Its a special clay pot with a base unit and a top thats shaped like a cone. This special design promotes the return of condensation to the bottom, making the meat very tender and succulent! I made the meatballs using ground turkey, but you can substitute any kind of ground meat that you like. Please give this one a try, its very easy to make and the flavors of this Moroccan food dish will have you craving for more! If you do not have a tagine, you can easily cook this one in a dutch oven or any kind of deep pot with a lid.

Take advantage of our Super Saver FREE Shipping on these highly rated items. Use this Le Creuset Enameled Cast-Iron 1-3/4-Quart Moroccan Tagine to cook your Moroccan food in and this R.H. Forschner by Victorinox 8-Inch Chef’s Knife to do all your chopping and mincing!

Watch and Learn!

Serves 6
Kefta Tagine Recipe

INGREDIENTS:

Meatballs:
1 lb ground turkey
1 teaspoon of cumin
1 teaspoon of ground ginger
2 teaspoons of paprika
1/2 teaspoon ground red pepper (cayenne or chili)
3 tablespoons fresh parsley, finely chopped
3 tablespoons fresh cilantro, finely chopped
3 tablespoons fresh mint, finely chopped
1/3 cup breadcrumbs
3 cloves garlic, minced
1 egg, lightly beaten
1 onion, minced
salt and pepper to taste

Sauce:
1 onion, finely chopped
1 14 ounce jar of peppadews
2 teaspoon paprika
2 teaspoons ground cumin
½ teaspoon ground cinnamon
28 ounce can chopped tomatoes
1 can peas
1 can chick peas
4 teaspoons harissa
1/2 cup chopped cilantro leaves, garnish

DIRECTIONS:

step1 In large bowl, combine turkey, onion, garlic, herbs, spices, breadcrumbs and egg. Mix well and season to taste. Roll tablespoonfuls of mixture into 2 inch balls.

step2 Heat the tagine over low-medium head, add oil and fry the meatballs for about 10 minutes, turning occasionally, until browned all over. Transfer to a bowl.