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Moroccan Sauce for Kefta

 
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Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

Yield

4

servings

Prep

10

min

Cook

82

min

Ready

hrs

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

15 ounces tomatoes, canned
diced, drained (reserve liquid)
2 tablespoons tomato paste
1 cup yellow onion
minced
3 tablespoons olive oil
3 cloves garlic
crushed
1 teaspoon paprika
1 teaspoon cumin
ground
1 teaspoon kosher salt
2 tablespoons italian parsley
fresh, finely chopped
2 teaspoons coriander seeds
ground
¼ teaspoon cayenne pepper
*

Directions

Heat oil in saucepan over medium heat; add the minced onion and garlic. Sauté briefly, 1 to 2 minutes. Mix in the tomatoes, tomato paste, ½ cup of the reserved tomato juices, and the rest of the spices and herbs. Stir well and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes (sauce will be reduced and thicker). Stir in a little water (about ¼ cup) and add your cooked kefta. Cover; reduce heat to low and simmer at least one hour, stirring occasionally, until sauce is very thick (add more water to pan, if necessary, to avoid the kefta from burning to the bottom of the pan).

This is delightful served with couscous, a vegetables and warmed pita.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 14265% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 763mg 32%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 14% Vitamin C 33%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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