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Lunch recipe · from the recipe book

Moroccan-Spiced Beef Kofta in Cinnamon Tomato Sauce

Tender beef meatballs warmed with cinnamon, paprika and ginger simmer in a sweet-tart tomato sauce, served over caramelized roasted butternut squash, carrots and red onion with fresh mint.

Moroccan-Spiced Beef Kofta in Cinnamon Tomato Sauce

Ingredients

  • 1 lb500 gGround beef, 90% lean
  • ¼ cup40 gBulgur, dry
  • ⅓ cup80 gWaterhot
  • 1 large50 gEggsbeaten
  • 1 medium110 gYellow onionfinely chopped, divided
  • 4 cloves12 gGarlicminced, divided
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 2½ tsp6 gPaprika (sweet or smoked)divided
  • 1⅛ tsp3 gGround cinnamondivided
  • 1⅛ tsp2 gGround ginger
  • 1⅛ tsp2 gGround coriander
  • ¾ tsp5 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided
  • 3½ cups cubed500 gButternut squash, peeledcut into 1-inch cubes
  • 4 medium250 gCarrotscut into thick coins
  • 1 medium110 gRed onioncut into wedges
  • 2 tbsp27 gOlive oildivided
  • 1¾ lb800 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ tsp10 gHoney
  • 1 tbsp15 gLemon juice
  • 1½ tbsp chopped8 gFresh mintchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. In a large bowl, pour the hot water over the bulgur and let it soak for 10 minutes until the water is absorbed.
  3. On one sheet pan, toss the butternut, carrot and red onion wedges with two-thirds of the olive oil, half the salt and half the black pepper, then spread in one layer.
  4. Roast the vegetables for 35–40 minutes, stirring halfway, until browned and tender.
  5. While the vegetables roast, add the beef, egg, half the chopped yellow onion, half the garlic, the parsley, half the paprika, half the cinnamon, the ground ginger, the coriander, the remaining half of the salt and the remaining half of the black pepper to the soaked bulgur. Mix gently with your hands until just combined.
  6. Shape the mixture into about 20 balls and set them on the second sheet pan. Bake for 15–18 minutes, until browned and 160°F (71°C) in the center.
  7. Meanwhile, heat the remaining one-third of the olive oil in a large skillet over medium heat. Cook the remaining half of the chopped yellow onion for 5 minutes until soft, then stir in the remaining half of the garlic, the remaining half of the paprika and the remaining half of the cinnamon for 30 seconds.
  8. Stir in the tomato paste for 1 minute, then add the canned tomatoes and honey. Simmer for 10 minutes until slightly thickened, then stir in the lemon juice.
  9. Add the baked meatballs to the sauce and simmer for 5 minutes, spooning the sauce over them.
  10. Divide the roasted vegetables among plates, top with the meatballs and sauce, and scatter the mint over the top.

Contains: Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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