real deal moroccan meatballs in the Instant pot

ingredients:

for the meatballs

• 1 pound of grass fed organic bison (or ground beef, turkey, or chicken)

• 1 finely chopped shallot

• 2 garlic cloves chopped or grated

• 1 tsp sweet paprika

• 1 tsp hot paprika

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp cinnamon

• 1/2 tsp allspice

• 1/2 tsp dried mint

• 1/4 tsp black pepper

• 1 tbsp fresh chopped cilantro

• 1 tbsp fresh chopped parsley

• evoo

for the tomato sauce

• 1 26 oz. tetra pak of chopped tomatoes (i like pomi or san marzano)

• 1 onion chopped

• 1 tsp sweet paprika

• 1 tsp hot paprika

• 1 tsp cumin

• 1 tsp salt

• 1/2 tsp cinnamon

• 1/4 tsp pepper

directions:

1. turn the instant pot to saute and coat the bottom of pot with evoo

2. saute shallot for 3 minutes + add 1 clove of chopped garlic

3. Add shallot mixture to a large glass bowl with all meatballs ingredients

4. mix ingredients gently trying not to overwork + form into 12 even balls

5. sear meatballs in the instant pot w/ more evoo if needed until outside is crisp

6. remove the balls w/tongs and place them on a rack or paper towel lined plate

7. add the chopped onion to bottom of instant pot, saute + add 2nd garlic clove

8. pour in tomatoes and all sauce ingredients

9. Nest meatballs into sauce, seal valve + switch to pressure cook for 7 minutes

10. allow meatballs to release pressure + naturally and serve over your favorite rice or rice substitute. i love using right rice.

The beautiful thing about food is its ability to transport you right back to all of the places you have been. Whether it’s sitting on the kitchen counter at your grandma’s as a little kid or over wine and a perfectly roasted chicken in a chic cafe in Paris before your 25th birthday. Flavor is a real life time machine where suddenly the past can feel very present.

My kitchen is a experimental reflection of my culinary adventures. I hope that the recipes I create and share are a flattering homage to the people, cultures, and the communities that have so willingly fed my body, my heart, and my soul throughout my travels.

Today I am sharing my Instant Pot version of Kefta. Made of seasoned ground meat usually served over a stew of tomatoes and veggies, the Moroccan street food is the very first meal I had during my trek to the Sahara Desert to ring in the 2019 New Year.

Everytime I share this with others I think of the 14 amazing humans who accompanied me on this once in a lifetime adventure. One bite of these spicy, sweet, and tender meatballs brings me right back to a roaring campfire, live drums, delicious spirits, lots of laughter, and even more dancing.

I can’t think of a better dish to pass along to you and all of your friends in hopes that this meal might just be the center of some special night you’ll never forget.