This traditional Moroccan kefta tagine features tender beef meatballs simmered in a spiced tomato sauce infused with cumin, paprika, and garlic.
Served with crusty bread for scooping, this dish is a hearty, satisfying main that's deeply rooted in North African comfort food.
Perfect for weeknight dinners or a cozy dinner for two, this one-pan meal is rich in Mediterranean spices, high in protein, and packed with warming flavor — all with minimal prep.
For the Sauce:
6–8 medium tomatoes, cored and chopped
1 tbsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
2 garlic cloves, minced
3–4 tbsp fresh flat-leaf parsley, chopped
Salt and black pepper, to taste
¼ cup vegetable oil
For the Meatballs:
400g ground beef
1 tbsp paprika
1 tsp ground cumin
½ tsp cayenne pepper
2 garlic cloves, minced
3–4 tbsp fresh flat-leaf parsley, chopped
Salt and black pepper, to taste
1. Make the Sauce
In a tagine or deep skillet, combine chopped tomatoes, paprika, cumin, cayenne, garlic, parsley, salt, pepper, and vegetable oil. Simmer over medium heat for 15–16 minutes, stirring occasionally.
2. Shape the Meatballs
In a mixing bowl, combine all meatball ingredients. Mix thoroughly and shape into bite-sized balls.
3. Simmer Together
Add the meatballs to the simmering sauce. Cover and cook on low heat 85–95°C (185–203°F) for 12 minutes, or until the meatballs are cooked through and the sauce thickens slightly.
4. Serve
Serve hot with crusty Moroccan bread or couscous on the side.
🛒 Choosing Ingredients
✔ Ground Beef or Lamb – Use 80–85% lean for juicy, tender meatballs
✔ Fresh Herbs – Parsley and cilantro add brightness and authenticity
✔ Warm Spices – Cumin, paprika, cinnamon, garlic, and black pepper for that classic Moroccan depth
✔ Tomatoes – Crushed canned tomatoes or passata as the base; tomato paste for richness
✔ Onion & Garlic – Finely grated or minced to infuse every bite
✔ Olive Oil – For sautéing and adding Mediterranean richness
✔ Optional Add-ins – Pinch of cayenne for heat, lemon zest for brightness
👩🍳 Preparation
✔ Mix Gently – Don’t overwork the meat to keep meatballs tender
✔ Chill Before Cooking – Rest shaped meatballs in the fridge for 15–20 mins to help them hold together
✔ Sauté Base First – Cook onions, garlic, and spices in olive oil before adding tomatoes to build depth
✔ Use a Tagine or Deep Pan – Ideal for even, slow cooking and flavor infusion
🔥 Cooking Techniques
✔ Simmering Temperature – Once the tomato sauce and meatballs are in the pan or tagine, reduce heat to low and maintain a gentle simmer at around 85–95°C (185–203°F).
✔ Oven Option – If you're cooking the tagine in the oven, preheat to 180°C (350°F) and bake, covered, for 30–40 minutes until the meatballs are fully cooked and the sauce is bubbling.
✔ Internal Temp for Meatballs – Ensure the meatballs reach an internal temperature of 70–75°C (160–165°F) for safe consumption.
✔ One-Pan Cooking – Brown meatballs directly in the tagine or Dutch oven for easy cleanup
✔ Cover While Cooking – Helps flavors meld and sauce thicken
✔ Finish with Herbs – Sprinkle chopped cilantro or parsley before serving for color and freshness
🍳 Balancing Flavors
✔ Touch of Sweetness – A dash of honey or sugar balances tomato acidity
✔ Citrus Finish – A squeeze of lemon brightens the dish at the end
✔ Adjust Seasoning – Taste before serving and add salt, heat, or herbs as needed
✔ Texture Contrast – Serve with crusty bread to contrast the rich sauce
📦 Storage
✔ Fridge – Keeps up to 4 days in a sealed container; flavor deepens overnight
✔ Freezer-Friendly – Freeze in portions for up to 3 months; thaw overnight
✔ Reheat Gently – Warm slowly on the stovetop, adding water if sauce thickens
🍽 Serving
✔ Traditional Pairing – Best with warm Moroccan bread (khobz) or crusty sourdough
✔ Alternative Sides – Try couscous, rice, or roasted vegetables
✔ Garnish Ideas – Chopped herbs, lemon zest, or a drizzle of olive oil
✔ Perfect For – Weeknight dinners, cozy nights in, or impressing guests with global flavors