Keftas or veal meatballs with lemon: recipe to dream of Morocco

I am once again inspired by Morocco while still dreaming of being able to get away to this country that has so much to offer, such as its delicious cuisine. This recipe for keftas or veal meatballs with lemon is a dish full of flavor that is very fresh on the palate, thanks to the fantastic touch of citrus that is cooked in the sauce itself.

Keftas are small veal or lamb meatballs that are poached in the tajine or casserole when the sauce has been prepared, usually spicy. To accompany the dish I have opted for the classic couscous, but it can also be served with a flat or crusty bread.


For 4 people
  • Chopped veal 500 g
  • Onion 1
  • Fresh parsley a bunch
  • Ground cumin 4 g
  • Ground cinnamon 2 g
  • Ground coriander 2 g
  • Ground cayenne (or more to taste) 1 g
  • Ground black pepper
  • Salt
  • Onion (for the sauce) 1
  • Garlic clove (for the sauce) 3
  • Hot or sweet red pepper (for the sauce) 1
  • Fresh ginger a slice (for the sauce)
  • Ground turmeric (for the sauce) 5 g
  • Sweet paprika a pinch (for the sauce)
  • Fresh parsley or coriander to taste (for the sauce)
  • Lemon juice (for the sauce) 15 ml
  • Extra lemon (for the sauce) 1
  • Extra virgin olive oil

How to make lemon veal keftas

Difficulty: easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m

Place the ground beef in a bowl or deep dish and massage a little with clean hands. Add the grated onion, the chopped parsley, the spices and season with salt and pepper. Mix well by hand and knead until it has a homogeneous consistency. Take walnut-sized portions and form the keftas like little balls. Reserve.

Finely chop the onion, peel and chop the ginger, mash the garlic and chop the pepper. Heat two tablespoons of oil in the bottom of a saucepan or tajine and add these ingredients. Let them cook over medium heat for a few minutes, until they begin to brown. Add the turmeric, paprika and parsley or coriander, take a few turns and cover with 1 glass of water.

Cook over low heat for 15 minutes. Then add the keftas, cover and let cook, poaching for about 15 more minutes. Stir half the time so that they are done well on all sides. Sprinkle with the lemon juice and add the other cut into wedges, removing the bones. Salt, cover and cook for about 10 more minutes.

With what to accompany the keftas

We will serve the veal keftas with lemon, distributing portions of meatballs with couscous and a good amount of sauce on top. Add a little more chopped parsley or coriander on top, or we can even use mint if we tolerate its powerful aroma well in salty dishes. It can be prepared in advance and is ideal to carry in a pie plate.

Tags:  Desserts Meats And Birds Fish 

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