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MOR: Kefta Meatballs in Tomato Sauce




Source of Recipe


Source: Adapted recipe from "The Light Jewish Cookbook", by Sylvie Joffa and Annick Champetier De Ribes.


Recipe Introduction


I love Morrocan food and Kefta is one of my favorites. I have tasted recipes that have the meatballs poached like this, sauteed in a skillet and then put into a tomato based sauce, or grilled and served with a tomato sauce. This recipe poaches the meatballs. I added some Ras El Hanout to give it more depth. See my note at the bottom of the recipe as to where to purchase this wonderful spice. /jmp
Kefta Meatballs in Tomato Sauce

FOR THE MEATBALLS:
9 ounces ground beef
9 ounces ground veal
1 large onion -- chopped
2 garlic cloves -- minced
1 tablespoon parsley -- chopped
1 tablespoon cilantro -- finely chopped
-- (also known as coriander)
1 tablespoon sweet paprika
1 pinch cayenne pepper
1 teaspoon cinnamon
1 teaspoon fresh ginger -- grated
1 teaspoon ground cumin
salt
pepper
FOR THE TOMATO SAUCE:
1 can tomatoes (14.5 oz) -- chopped and peeled
1/4 cup tomato puree
8 ounces water
1/2 bunch cilantro -- minced
1 teaspoon cinnamon
1 tablespoon sweet Paprika
1 pinch cayenne pepper
1/4 teaspoon Ras El Hanout*
salt -- to taste
pepper -- to taste

FOR THE MEATBALLS:

Peel garlic and then crush it.

In a medium-size bowl, put the ground beef and ground veal, garlic, onion, parsley cilantro, paprika, cayenne pepper, cinnamon, cumin, and ginger in. Blend the ingredients together making sure not to mix too much. Moisten your hands with water and form small meatballs the size of walnuts.

FOR THE SAUCE:

In a 3-quart high sided pan, combine the tomatoes, tomato puree, water, cilantro, cinnamon, paprika, cayenne pepper, and the Ras El Hanout spice. Season with salt (if using) and pepper to taste. Cover with a lid and simmer for about 20 minutes.

Add the meatballs and simmer (uncovered) for another 20 minutes or until they are cooked through.

Makes 6 servings (approximately 30 meatballs)

*Judi's note: This is a typical Arabic blend of spices common to sephardic jewish and muslim cuisine. It is a mixture of many spices. You can purchase this from The Spice House, http://www.thespicehouse.com or from Zamouri Spices, http://www.zamourispices.com/raselhanout.html. This is good stuff and can be used for many recipes including tagines from Morocco.

Categories: Ground beef, veal, meats, Jewish, Morrocan

Recipe typed for you by Judi Mae Phelps