Kefta meatballs

750g ground beef 1 tbsp. ground cumin
1 tbsp. paprika coffee 1 tbsp. ground coffee 1 tbsp of chopped parsley 2 tbsp of olive oil 2 cloves of garlic

2 boxes of peeled tomatoes

salt, pepper


coriander chiseled to serve
Preparation of meat-kefta tagine recipe
Preparation of meatball-kefta tajine :
Put the meat, chopped herbs and spices in a salad bowl. Salt lightly and knead until mixture is well blended. Moisten your fingers and form balls the size of a big nut.



Peel and finely chop the onion. Peel and crush the garlic cloves. Melt them in a casserole over low heat with the olive oil, stirring often until they are transparent. Add the tomatoes, salt, pepper, add the paprika and simmer for 15 minutes, turning occasionally.



In a pan, lightly toast the meatballs and dipped in the sauce with the juice of the dumplings in the pan, stir gently, then cover and cook for 15 to 20 minutes at low heat.



Serve with couscous semolina or rice, I preferred basmati rice this time.

Bon appétit