Moroccan Kefta Meatballs in Spiced Tomato Sauce

Have you tried kefta before? Kefta (also spelled kofta) is seasoned ground beef shaped into meatballs or patties and found in many North African and Middle Eastern kitchens. This recipe for Kefta Meatballs in Tomato Sauce offers juicy, well-spiced meatballs simmered in a silky, savory tomato sauce—comforting, simple, and attractive on the plate.

Kefta sits somewhere between a meatball and a small burger. The combination of cumin and paprika gives it a North African aroma, while slow-simmering the beef in tomato sauce feels familiar to Mediterranean and Italian stews. The result is a versatile, weeknight-friendly dish that pairs well with grains or pasta.

Start by chopping an onion. Use half the onion to flavor the sauce and the other half finely chopped and mixed into the beef. Finely chopping the onion that goes into the meat ensures bits of onion are distributed evenly and prevents large chunks.

In a medium bowl combine the finely chopped onion, garlic, cumin, paprika, chopped parsley, salt and pepper. Mix by hand to distribute the spices, then add the ground beef and work everything together gently until uniform. Forming the mixture without overworking keeps the meatballs tender.

For the sauce, sauté the remaining chopped onion in olive oil over medium heat until soft and just starting to color. Add tomato sauce and a cup of water, season with a pinch of salt, and bring to a gentle boil. You can use homemade tomato sauce or a good-quality jarred marinara; jarred organic sauces work well when time is short.

While the sauce comes up to a boil, shape the beef mixture into balls about the size of a golf ball or egg. Flatten each slightly into a small patty and gently lower them into the simmering tomato sauce. Keep the heat at a gentle simmer and let the meat cook undisturbed for approximately 20 minutes, until cooked through and the sauce has thickened and become glossy.

Serve these kefta meatballs over rice, quinoa, bulgur, couscous, or pasta. A bright green salad or lightly dressed vegetables balance the richness of the meat and sauce. Fresh chopped parsley sprinkled over the finished dish adds color and brightness.

This dish makes excellent leftovers: the flavors develop overnight and the sauce melds with the meat, often tasting even better the next day. Reheat gently on the stovetop over low heat or in a covered dish in the oven to keep the meat moist.

Variations and tips: you can swap ground lamb for beef for a more traditional Mediterranean flavor, add a pinch of chili flakes for heat, or stir in a splash of lemon juice or a bit more chopped parsley just before serving to lift the flavors. If you prefer smaller meatballs, reduce their size and adjust cooking time accordingly.

Kefta Meatballs in Tomato Sauce

Natalie

A simple, healthy dinner—juicy spiced meatballs simmered in a savory tomato sauce. This recipe is great for weeknights and feeds four.

5 from 3 votes

Prep Time
10 mins

Cook Time
20 mins

Total Time
30 mins

Course
Main Dish

Cuisine
Mediterranean

Servings
4 servings

Calories
383 kcal

Ingredients

FOR THE SAUCE

• 2 tablespoons olive oil
• ½ onion, chopped
• 1 cup water
• 1 cup tomato sauce

FOR THE BEEF

• 1 pound ground beef
• ½ onion, finely chopped
• 1 clove garlic, chopped
• ½ teaspoon paprika
• 2 teaspoons cumin
• ½ teaspoon black pepper
• ½–¾ teaspoon salt
• 2 tablespoons parsley, chopped (divided)

Instructions

1. In a medium bowl, combine the ground beef, half of the chopped onion, garlic, 1 tablespoon of chopped parsley, paprika, cumin, salt and pepper. Mix gently by hand until the ingredients are evenly distributed. Set aside.
2. For the sauce, heat the olive oil in a deep saucepan over medium heat. Sauté the remaining half onion until softened and beginning to take on color. Add the tomato sauce, water, and a pinch of salt. Bring to a boil, then reduce to a low boil or gentle simmer.
3. Shape the beef mixture into balls about the size of an egg, then flatten each into a small patty. Carefully place the patties into the simmering sauce. Cook without stirring for about 20 minutes, or until the meat is cooked through and the sauce has thickened. Taste and adjust seasoning as needed. Garnish with the remaining parsley and serve.

Notes

Serve with rice, bulgur, quinoa, couscous, or pasta. Leftovers keep well and flavors deepen after a day in the refrigerator.

Nutrition

Calories: 383kcal
Carbohydrates: 7g
Protein: 21g
Fat: 30g
Saturated Fat: 10g
Fiber: 2g
Sugar: 3g

Please note that nutritional values are estimates calculated by an online tool and should be used as a guideline only.

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