Moroccan Style Meatballs (Kefta) in Tomato Sauce with Msemn

House seasoning in Morocco is different in every home or spice shop. It is referred to as Ras el Hanout (head of the shop) mine contains
2 teaspoons salt
1 teaspoon paprika
2 teaspoons Kabsah spice
2 teaspoons Moroccan 7 spice
1 teaspoon Corriander powder
1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon Moraccan saffron
1 teaspoon black pepper

1 pound ground beef and ground chicken
2 tablespoons onion minced
2 tablespoons green bell pepper minced
2 cloves garlic minced
1 tablespoon house seasoning
2 tablespoons parsley finely chopped


3 carrots peeled and finely chopped
2 tablespoons minced onion
2 tablespoons minced green bell pepper
2 cloves minced garlic
1 tablespoon house seasoning
1 tablespoon tomato paste
2 cans diced tomatoes
1 can water

2 cups whole wheat flour
1 cup semolina flour
1 1/2 teaspoons salt
1 1/2 cups water

Place all the ingredients for the meatballs in a large mixing bowl and combine well with hands. Place 2 tablespoons olive oil in a large heavy bottom skillet over medium heat. Form the meatballs into egg shaped meatballs about 1 tablespoon worth of the mixture. Place the meatballs in the preheated oil and brown, turning to brown all sides. Remove the meatballs once browned. Add the onions, carrots and peppers to the pan. Allow this to cook for about 5 minutes. Add the garlic and spices. Let this cook for about 1 minute add the tomato paste and stir well. Add the tomatoes and water, be sure to scrap all the bits off the bottom. Put the meatballs back in the sauce, cover and simmer for 30-40 minutes or until the sauce thickens.
Sprinkle the parsley over the top once removed from the heat. Make the Msemn according to my previous recipes. Serve this dish in a large serving bowl and enjoy the flavors of Morocco with your family tonight. For more on this recipe or any others please email me at alesia.leach@gmail.com