The Second Quarter:  Kefta Meatballs in Moroccan-Spiced Tomato Sauce

Tuesday, January 31, 2012

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Coriander, cumin, paprika and cinnamon are but just a few of the staple ingredients you’ll find in the Moroccan dada’s  pantry.   The cuisine is earthy, fragrant and complex, redolent of rich spices, chiles, onions and garlic -  punctuated with  bright bursts of citrus, cilantro and mint.    To me, it is both straightforward and mysterious at the same time.  I think that’s what I love most about it.  And, that’s why I decided to make the second quarter of my Meatball Week all about Kefta Meatballs in Moroccan-Spiced Tomato Sauce.

My source for this dish came from Paula Wolfert’s The Food of Morocco, considered by many to be the definitive work on Moroccan cuisine.  With a lifetime spent immersed in Moroccan food and culture, Wolfert’s name has become synonymous with it.  And, luckily for the rest of us, she loves to share her enthusiasm.

The original dish is a tagine, which is a slow-cooked stew named for the pot that it is traditionally cooked in.   Wolfert’s kefta tagine features little lamb meatballs simmered in a cumin and paprika-laced tomato sauce.  Before serving, eggs are draped on top of the stew and poached.  Oh my!  I had to fight myself not to chuck the whole meatball plan and just make the recipe as written!  But, I’m hopelessly devoted to you, dear readers, and I could not leave you “meatball-less”.    So, here we go… 

The first thing you need to do is make your meatballs.  Wolfert says to use either lamb or beef, and I chose the more traditional lamb.  Onions, spices, garlic and crème fraiche are added to the lamb.  Crème fraiche!?!?  Yeah.  I had the same reaction, but it works.  The meatballs turn out kind of light and fluffy and have a subtle, pleasant tang to them.

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Here we have the “Offensive Line” ready to cross the line of scrimmage.

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Next, we start to make the line of scrimmage, er….um… I mean the tomato sauce.

Sauté finely chopped red onions in olive oil, then whisk in tomato paste.

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Mix in the tomatoes and spices, and let it come to a bubble.   Wait a few minutes and then, breathe deeply.  It will smell heavenly.

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Finally, add the kefta balls to the sauce and gently poach them for about half an hour.  Resist the urge to crack a few eggs in there.

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Aaah!  Mmmmeatballs!

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7 responses to The Second Quarter:  Kefta Meatballs in Moroccan-Spiced Tomato Sauce

  1. On January 31, 2012 at 11:48am, Jenny said...

    I ordered Paula’s new book last week – waiting for it. Those look great!

  2. On January 31, 2012 at 12:46pm, Calogero said...

    They must be wonderful!

  3. On January 31, 2012 at 12:51pm, Living The Sweet Life said...

    Sounds great!! The use of all the spices is fabulous… and crème fraiche who knew?!? I’m excited to give this recipe a try :) Also, I must say – the way you presented this dish is stunning :D!!

  4. On January 31, 2012 at 1:01pm, Rosa said...

    Mouthwatering! Kefta meatballs are so scrumptious.

    Cheers,

    Rosa

  5. On January 31, 2012 at 3:48pm, Phyllis Kirigin said...

    I love Moroccan food. These have got to be great and your photography, as usual, in spectacular!

  6. On February 01, 2012 at 9:10am, Rachel (S[d]OC) said...

    Looks wonderful. I wonder if it would work if I went totally non-traditional and used turkey (have to deal with Sir Pickypants). I just love this spice combination.

  7. On February 08, 2012 at 12:55pm, Jenn @LeftoverQueen said...

    These look amazing!

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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