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If the only Moroccan kefta tagine you're familiar with is the famous Kefta Mkaouara with Tomato Sauce, it's time to try Moroccan Meatballs with Lemon and Saffron Butter Sauce.
In this traditional Moroccan recipe, seasoned meatballs are poached in a fragrant onion and butter sauce flavored with saffron and other Moroccan spices.
Aside from the time involved in shaping the meatballs into their traditionally tiny form, it's a fairly easy dish to prepare on short notice.
The recipe normally calls for preparation in a Moroccan tagine, but you can cook the meatballs in a deep skillet or another wide pan instead. Whichever you use, take care not to overcook the tiny meatballs so that they stay deliciously tender.
Follow tradition and serve directly from the tagine or pan with Moroccan bread for scooping up the sauce and meatballs, or consider serving the meatballs and saffron butter sauce alongside mashed potatoes and sauteed veggies.
For the nicest texture and ease of shaping, finely ground meat is recommended. Lamb or beef is most traditional, but ground chicken or turkey may also be used.
For a complete change from those meats, try Moroccan Sardine Balls in Tomato Sauce.
