Moroccan Spiced Beef Kefta Tagine

Name: Moroccan Spiced Beef Kefta Tagine
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.5 pound ground beef (lean (85/15 or 90/10)); 1.5 yellow onions (medium, finely grated and medium, diced); 0.25 cup fresh parsley (chopped); 0.25 cup fresh cilantro (chopped); 1 teaspoon ground cumin; 1 teaspoon ground paprika; 0.5 teaspoon ground ginger; 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground); 2 tablespoon olive oil (extra virgin); 4 clove garlic (minced and sliced); 1 can diced tomatoes (28 ounce, undrained); 0.5 cup chicken broth (low sodium); 2 teaspoon tomato paste; 0.5 teaspoon ground turmeric; 0.25 teaspoon cinnamon (ground); 1 pound fresh spinach

Succulent beef meatballs (kefta) simmered in a rich, aromatic tomato sauce with warming Moroccan spices, served with tender braised spinach and a garnish of fresh cilantro.

Prep: 25 min
Cook: 45 min
Total: 1 hr 10 min
Servings: 6
Cuisine: Moroccan
Difficulty: Medium
Cost: $3.50/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
High-Protein

Ingredients

1.5 pound ground beef (lean (85/15 or 90/10))
1.5 yellow onions (medium, finely grated and medium, diced)
0.25 cup fresh parsley (chopped)
0.25 cup fresh cilantro (chopped)
1 teaspoon ground cumin
1 teaspoon ground paprika
0.5 teaspoon ground ginger
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)
2 tablespoon olive oil (extra virgin)
4 clove garlic (minced and sliced)
1 can diced tomatoes (28 ounce, undrained)
0.5 cup chicken broth (low sodium)
2 teaspoon tomato paste
0.5 teaspoon ground turmeric
0.25 teaspoon cinnamon (ground)
1 pound fresh spinach

Instructions

In a large bowl, combine the ground beef, 0.5 medium grated yellow onion, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form the mixture into 18-24 small meatballs (kefta).
Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the kefta and brown them on all sides for 5-7 minutes. Remove the kefta from the pot and set aside, leaving any rendered fat.
Reduce heat to medium. Add the diced yellow onion to the pot and cook for 5 minutes until softened. Add 2 cloves of minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes, chicken broth, tomato paste, ground turmeric, and cinnamon. Bring to a simmer, then return the browned kefta to the pot. Cover and simmer for 25-30 minutes, allowing the flavors to meld and the sauce to thicken slightly.
While the tagine simmers, prepare the braised spinach. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 sliced cloves of garlic and cook for 30 seconds until fragrant. Add the fresh spinach in batches if necessary, cooking until wilted, about 3-5 minutes.
Season the braised spinach with a pinch of salt and pepper. Serve the Moroccan spiced beef kefta tagine hot with the braised spinach on the side.

Notes

This dish improves with time, making it excellent for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

Calories: 480
Protein: 37 g
Carbohydrates: 15 g
Fat: 30 g
Fiber: 6 g
Sodium: 650 mg
Saturated Fat: 12 g
Sugar: 7 g
Cholesterol: 110 mg