Meatballs have their place in cuisines around the world: Italian meatballs, almondigas from the Philippines and Latin America, Frikadelle from Germany, hanbagu from Japan, thit vien from Vietnam, köttbullar from Sweden, and many others. In Morocco, they are known as kefta.
Kefta stand out from other meatballs by the spices used. They are generally made from ground beef or lamb seasoned with paprika, cumin, coriander, and cinnamon. I served mine over couscous, but they can also be eaten in kebab form (brochette). These meatballs came together well. I diced the onion, but next time I will grate it to help with the texture. I loved the hint of cinnamon (though I also believe cinnamon makes everything better- even in savory foods). Don’t be discouraged by the semi-long ingredient list. Most of the ingredients are readily available spices and the recipe was still fairly easy to put together.
Evan really enjoyed these. He just had a hard time handling them. When he would drop one in his lap, it would immediately roll onto the floor. I ended up sticking a large towel in his lap to keep them from becoming instant dog food.