Moroccan · Snack
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.
$
18 minsPrep
22 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
320Calories
28gProtein
18gFat
8gCarbs
1gSugar
1gFiber
680mgSodium
75mgChol
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Instructions
1
Prep
Preheat oven to 200°C (400°F) and line a baking tray with parchment, brush lightly with olive oil. In a large 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.
2
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.
3
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.
4
Plate
Reheat 6 meatballs in the oven at 180°C for 6 minutes from fridge or 10–12 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) ground beef
- 1 egg white
- 0.75 tbsp rose harissa paste
- 1.5 tbsp fresh coriander
- 1 tbsp fresh mint
- 1 tbsp fresh parsley
- 2 garlic cloves
- 0.5 tbsp fresh ginger
- 0.5 tbsp ras el hanout
- 0.5 tsp ground cumin
- 0.25 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 0.5 tsp onion powder
- 0.5 tsp fine salt
- 0.25 tsp black pepper
- 1 tsp olive oil