Kefta with Saffron Tomato Sauce
These meatballs are great change of pace from the usual Italian or Swedish varieties. This sauce was light and flavorful which soaked into meatballs. I also liked that the sauce wasn’t thick and heavy.
Ingredients
FOR THE SAFFRON TOMATO SAUCE
2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable broth or water
FOR THE KEFTA
1 and 1/2 cups cubed day old firm white bread
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
1⁄4 teaspoon black pepper
4 garlic cloves, minced
1⁄8 teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
1⁄4 teaspoon cayenne
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground coriander
1⁄2 teaspoon ground cumin
3 tablespoons chopped parsley 3 tablespoons chopped cilantro
3 tablespoons finely chopped scallion
All purpose flour, for dusting Olive oil or vegetable oil
FOR THE COUSCOUS (OPTIONAL)
1 cup giant couscous, m’hamsa, or medium couscous
2 tablespoons butter
1⁄2 cup golden raisins, soaked in hot water to soften, then drained
Salt
1⁄4 teaspoon ground cinnamon
Method
Step 1
Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
Step 2
Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
Step 3
In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
Step 4
With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
Step 5
Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
Step 6
Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
Original recipe found here:
https://cooking.nytimes.com/recipes/12763-north-african-meatballs
Marty Made It 