Kefta (Moroccan Meatballs)

Kefta with extra onions and couscous.

Total time:  1 hour.

Adapted from the Kraft Food & Family recipe for Moroccan Meatballs.

2 lb. ground beef
1 cup coffee, cooled
3 Tbsp. honey
3 cloves garlic, minced
2 tsp. cornstarch
2 tsp. salt
2 tsp. paprika
2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1 medium onion, thinly sliced

COMBINE coffee, honey and cornstarch; set aside. In a large bowl, mix meat and seasonings until well blended. Shape into 24 meatballs.

COOK in large nonstick skillet on medium heat 10 min. or until browned on all sides, stirring occasionally. Increase heat to medium-high.

ADD onions to skillet and cook 1 minute. Add coffee mixture to skillet; stir until meatballs and onions are evenly coated. Bring just to boil. Reduce heat to medium; simmer 10 min. or until meatballs are cooked through (160°F) and sauce is thickened, stirring occasionally.

I’ve made these a couple of times now, and this is the combination I like best. The original recipe just didn’t have enough flavor for me – my coffee overwhelmed everything. (Strong coffee will do that.)

Kraft drops the brand names for coffee, but I use whatever was brewed that day. I wouldn’t drink bad coffee, so why would I want to cook with it? 😛

Last time, served these with couscous.