Quick Weeknights · Moroccan
Kefta Mkaouara
Spiced beef meatballs poached in a garlicky tomato sauce. This is a staple dish I often serve with fresh eggs.
Why This Works
The grated tomato creates a naturally thick base that intensifies the flavors of the spice-rubbed beef.
The Upgrade
Finish the dish with a drizzle of high-quality extra virgin olive oil and a pinch of chili flakes.
Chef's Secret
Michelin TechniqueGrating your tomatoes instead of dicing them ensures the skin stays behind and the sauce gains a smooth, velvety consistency.
Ingredients
Total time including resting: 40 min
Directions
Heat olive oil in a 10-inch skillet over medium heat. Sauté the garlic for 1 minute until fragrant.
1 minAdd the grated tomatoes, paprika, cumin, salt, and pepper. Simmer over medium-low heat until the sauce thickens slightly.
15 minCombine beef with half the cilantro in a bowl and form into small, even meatballs.
5 minDrop the meatballs into the simmering sauce. Cover and cook for 10 minutes until cooked through.
10 minCrack the eggs into small wells in the sauce. Cover again until egg whites are set but yolks remain runny.
5 minRemove from heat immediately. The residual heat will finish the eggs without overcooking the yolks.
Garnish with the remaining cilantro and serve directly from the pan for a rustic presentation.
Wine Pairing
Tempranillo
Red Wine
The BottleLa Rioja Alta Viña Ardanza Reserva
This wine's secondary notes of leather and tobacco complement the earthy, spiced beef meatballs. The tomato sauce's acidity is well-managed by the wine's graceful, well-integrated tannins.
Nutrition per Serving
480
calories
32g
protein
12g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Couscous with Herbs
Steamed couscous with chopped parsley serves as the perfect vehicle to absorb the garlicky tomato sauce.
Ingredients
Directions
Place the dry couscous in a heatproof glass bowl.
Pour the boiling water over the couscous and immediately cover the bowl tightly with plastic wrap.
Allow the couscous to steam undisturbed for exactly 7 minutes.
Remove the wrap and add the butter, salt, and pepper.
Using a fork, fluff the grains gently to incorporate the butter and break up any clumps.
Fold in the fresh parsley just before serving to maintain its vibrancy and aroma.
Side Dish
Roasted Pepper Salad
Toss jarred roasted peppers with vinegar and oil for a sweet and tangy side that cuts through the rich beef.
Ingredients
Directions
Pat the roasted peppers dry with paper towels to ensure a clean dressing adherence.
Slice the peppers into uniform 1/2-inch wide ribbons and place in a glass mixing bowl.
In a separate small vessel, whisk together the olive oil, red wine vinegar, and smoked paprika until emulsified.
Pour the dressing over the peppers and toss gently to coat, ensuring the integrity of the vegetable remains intact.
Fold in the fresh parsley and season precisely with sea salt and black pepper.
Allow the salad to macerate at room temperature for 10 minutes before serving alongside the kefta.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.