Spiced North African Beef Meatballs — Moroccan Beef Kefta Meatballs
Lean ground beef meatballs baked with ras el hanout, harissa, and fresh coriander, make once and enjoy over the week from fridge or freezer for a warm-spiced North African bite.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 200°C (400°F) and line a small baking tray with parchment, brush lightly with olive oil. In a bowl, combine beef, egg white, harissa, coriander, mint, parsley, garlic, ginger, ras el hanout, cumin, smoked paprika, cinnamon, cayenne, onion powder, salt, and pepper. Mix gently with hands until just combined, avoiding overworking.
Bake
Scoop and roll mixture into 12 evenly-sized meatballs, roughly 38g each, and space on the tray. Bake at 200°C for 18–20 minutes, rotating tray once, until cooked through to 71°C internal temperature.
Cool and portion
Cool meatballs fully on the tray, then portion into 2 airtight containers or freezer bags of 6 meatballs each. Refrigerate up to 4 days or freeze up to 60 days.
Plate
Reheat 6 meatballs in the oven at 180°C for 6 minutes from fridge or 12–15 minutes from frozen. Serve warm with cherry tomatoes, cucumber sticks, or a simple yogurt dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.