Taste of Maroc
Home » Food » Moroccan Recipes » Moroccan Lamb and Beef Dishes » Moroccan Meatball Tagine with Lemon and Saffron Butter Sauce

Moroccan Meatball Tagine with Lemon and Saffron Butter Sauce

Petite meatballs seasoned with Moroccan spices are poached in a saffron-infused butter sauce. A little lemon juice adds a bit of complementary tangy flavor.

Marble-sized meatballs and buttey sauce in an unglazed tagine. The dish is garnished with a sprig of fresh cilantro.
Moroccan meatballs cooked in a saffron flavored onion and butter sauce. Photo: Christine Benlafquih | Taste of Maroc

This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.

Last Updated on October 14, 2020.

If the only Moroccan kefta tagine you’re familiar with is the famous Kefta Mkaouara with Tomato Sauce, it’s time to try Moroccan Meatballs with Lemon and Saffron Butter Sauce.

In this traditional Moroccan recipe, seasoned meatballs are poached in a fragrant onion and butter sauce flavored with saffron and other Moroccan spices.

Aside from the time involved in shaping the meatballs into their traditionally tiny form, it’s a fairly easy dish to prepare on short notice.

The recipe normally calls for preparation in a Moroccan tagine, but you can cook the meatballs in a deep skillet or another wide pan instead. Whichever you use, take care not to overcook the tiny meatballs so that they stay deliciously tender.

Follow tradition and serve directly from the tagine or pan with Moroccan bread for scooping up the sauce and meatballs, or consider serving the meatballs and saffron butter sauce alongside mashed potatoes and sauteed veggies.

Moroccan meatballs with saffron butter sauce served with mashed potatoes and green beans.
Another way to serve Moroccan Meatballs with Lemon Saffron Butter Sauce: with mashed potatoes and green beans. Photo: Christine Benlafquih | Taste of Maroc

For the nicest texture and ease of shaping, finely ground meat is recommended. Lamb or beef is most traditional, but ground chicken or turkey may also be used.

For a complete change from those meats, try Moroccan Sardine Balls in Tomato Sauce

Marble-sized meatballs and buttey sauce in an unglazed tagine. The dish is garnished with a sprig of fresh cilantro.

Moroccan Kefta Tagine with Lemon and Saffron Butter Sauce

Christine Benlafquih | Taste of Maroc
Serve these tasty marble-sized meatballs and their saffron flavored sauce with bread for scooping everything up, or deviate from Moroccan tradition and enjoy them on a bed of mashed potatoes.
5 from 3 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Main Course
Cuisine Moroccan
Yield 4 servings
Calories 329 kcal


For the Moroccan Meatballs

  • 1 lb finely ground beef, - lamb or turkey
  • 1 small onion, - grated or very finely chopped
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh cilantro
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp salt, - or to taste
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper

For the Butter Sauce

  • 3 to 4 tbsp butter
  • 1 medium onion, - grated
  • 1/4 cup chopped cilantro and/or parsley
  • 1/2 tsp saffron threads, - crumbled
  • 1/2 tsp ginger
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp tumeric
  • 1/4 tsp black pepper
  • small 2" to 3" piece of cinnamon stick, - optional
  • 1/2 cup hot chicken or beef broth
  • salt to taste
  • 1 tbsp fresh lemon juice, - or more to taste
  • additional parsley, - for garnish


Make the Kefta and Shape the Meatballs

  • In a large bowl (or on a large plate or tray), combine the ground meat with the onion, herbs and spices. Use your hands to knead the mixture for 2 or 3 minutes to ensure that the spices are evenly distributed.
  • Take small portions of the kefta mixture and roll tiny meatballs about the size of cherries. Cover the meatballs and set them aside while you make the sauce. (Note: The meatballs may be prepared one day in advance and refrigerated until needed.)

Make the Sauce and Cook the Meatballs

  • Place a skillet or medium- to large-sized tagine over medium-low heat. (A diffuser is necessary when using a tagine on electric stove tops and recommended for other heat sources as well.) Add the butter, the onions, the spices and the cinnamon stick. Allow the mixture to reach a simmer, then cover and cook for 10 minutes. 
  • Add the broth and salt; cover and continue simmering for another 10 minutes. 
  • Add the meatballs. Cover and simmer for 15 to 20 minutes, or until the meatballs are cooked through. Do not overcook the meatballs or they will be tough.
  • Add lemon juice to taste and simmer for another minute or two. Remove the tagine or skillet from the heat.
  • When ready to serve, garnish the meatballs with fresh parsley. You can serve the meatballs directly from a tagine; if prepared in a skillet, transfer the meatballs to a serving dish. The meatballs are traditionally eaten by hand, using pieces of Moroccan bread in lieu of a utensil.


Calories: 329kcalCarbohydrates: 7gProtein: 21gFat: 23gSaturated Fat: 8gCholesterol: 80mgSodium: 527mgPotassium: 486mgFiber: 1gSugar: 2gVitamin A: 1380IUVitamin C: 8.4mgCalcium: 72mgIron: 4mg

Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.

Tried this recipe? We'd love to know!Leave a Comment | Mention @tasteofmaroc | tag #tasteofmaroc


Christine Benlafquih

Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.

Notify of
Recipe Rating

Newest Most Voted
Inline Feedbacks
View all comments