Moroccan Kefta (Meatballs) Mkawra

After going to Morocco a few years ago, I have been trying to recreate this tasty dish of mildly spiced meatballs (kefta) served in a bubbling hot tomato sauce, typically in a small tagine (clay pot/serving dish). The small street-side restaurant where I ate this, Thami's, was very casual place and served the tastiest version of the many I tried. Best of all, if you have Moroccan bread you can dip it into the sauce as you eat.

After searching through literally dozens of recipes online, none of which recreated that perfect dish the way I recalled it at Thami's, I finally found this recipe -- on YouTube, no less -- and it's the one. I love the internets.

Ingredients
For the kefta

• 10 ounces ground beef
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1 tsp paprika

For the sauce

• 2 Tbs olive oil
• 3 tomatoes
• 1 tsp minced garlic
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp minced ginger
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bay leaf (optional)
• A pinch of saffron (optional)

Instructions

1. Combine all the kefta ingredients together and knead enough to mix well by hand. Do not over-mix as it'll toughen the meatballs.
2. In a medium-sized saucepan over medium heat, combine all sauce ingredients and cover and cook for approximately 25 minutes.
3. Add the meatballs, cover, and cook for an additional 20 minutes.
4. If you want to be authentic, crack a raw egg over the dish just before serving it. Stir it well to cook in the sauce.

Serves 2-3. Eat with joy.