Smoked Moroccan Kefta Mkaoura {Meatballs} Recipe

Special thanks to Pitmaster Andrew Plaza for sharing his recipe with our readers as we celebrate our 2026 Grilling for Gold world recipe tour. June’s edition of Grilling for Gold brought the rich, aromatic flavours of Morocco to the smoker, blending traditional North African cooking with authentic barbecue techniques. This month we layered spice, smoke, and slow-cooked flavour to create four dishes that respect the traditional recipes while adding a distinctive BBQ twist.

At the heart of the menu were Moroccan-inspired smoked meatballs, crafted using traditional spices such as cumin, coriander, paprika, cinnamon, garlic, and fresh herbs. The meatballs were smoked low and slow on the Yoder Smokers YS1500S Competition Pellet Grill & Cart, allowing the hardwood smoke to deepen the earthy and savoury flavours while creating a rich outer crust that elevated the texture and presentation.

The accompanying sauces were also prepared on the smoker, adding another level of complexity to the dishes. Traditional Moroccan-style tomato and spice-based sauces absorbed subtle smoke throughout the cooking process, creating a balance between sweetness, warmth, and barbecue richness. The infusion of smoke transformed familiar Moroccan comfort flavours into something uniquely suited for live-fire cooking.

This month’s recipes highlighted how barbecue can complement global cuisine without overpowering its roots. By combining authentic Moroccan ingredients and techniques with the consistency and flavour profile of the Yoder YS1500s, June’s recipes delivered bold, comforting dishes that celebrated both cultural tradition and the creativity of modern pit cooking.

The recipes below allow you to serve the Kefta Mkaoura Meatballs in one of two ways: either using a unique tomato sauce, or with lemon and saffron butter sauce. To complete the meal, we’ve added two bonus recipes. Please enjoy a Moroccan inspired cucumber salad recipe, and Moroccan inspired carrot and orange salad with orange flower water. Give these a try and you will create a great meal that should delight your family & friends.

INGREDIENTS - KEFTA MKAOURA MEATBALLS

• 1 lb Ground Beef
• 1 lb Ground Lamb
• 1 Onion (small) grated or finely chopped
• 3 Tbsp Fresh Parsley
• 3 Tbsp Fresh Cilantro
• ½ Tbsp Killer Bunny – Bunny Dust
• ½ Tbsp Killer Bunny – Bunny Butt Rub
• ½ Tbsp Kreiser Barbecue – SPG+
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Salt
• ¼ tsp Pepper
• ¼ tsp Turmeric
• ¼ tsp Ground Cinnamon 

INGREDIENTS - KEFTA MKAOURA TOMATO SAUCE

• 16oz Tomato Sauce
• ¼ Cup Extra Virgin Olive Oil
• 1 Onion (medium, finely chopped)
• ½ Green Pepper (seeded, finely chopped)
• 4 Cloves garlic, (finely chopped)
• ¼ Tbsp Kreiser Barbecue – SPG+
• ½ Tbsp Smokes – The Standard BBQ Rub
• 1 ½ tsp Smoked Paprika
• 1 ½ tsp Cumin
• 1 ½ tsp Salt
• ¼ tsp black pepper
• ⅛ tsp Cayenne pepper OR 2 chili peppers - (optional)
• 1 Bay Leaf
• 2 Tbsp Parsley (finely chopped)
• 2 Tbsp Cilantro (finely chopped)

  GARNISH (OPTIONAL)

• 4 Eggs
• Green Pitted Olives, Fresh Parsley or Cilantro sprigs

DIRECTIONS - KEFTA MKAOURA MEATBALLS

1. Preheat your smoker to 275°F
2. Combine the ground meats with the onion, herbs and spices.
3. Use your hands to knead the mixture until the seasoning is evenly distributed.
4. Take small portions of the mixture and shape into petite, cocktail-sized meatballs. (I tend to use a small ice cream scoop, make mine the size of cherries or just a bit bigger)
5. Cover and set aside.

DIRECTIONS - KEFTA MKAOURA TOMATO SAUCE

1. Place a skillet or (the base of a medium- to large-sized tagine) over medium-low heat on the stove.
2. When hot, add the oil, onion and green pepper. Sauté for several minutes.
3. Add the garlic and sauté for another minute or two, until fragrant. Be careful not to burn the garlic.
4. Add tomato sauce, herbs and spices. Stir to combine.
5. Remove from heat and place meatballs in side (leave room for eggs)
6. Place in smoker and cook for 30 minutes
7. Cover and continue cooking for another 15 to 30 minutes, until the meatballs are just cooked through.
8. The meatball dish (tagine) can be served now; or add olives and/or eggs.
9. Add Olives and/or Eggs (Optional)
10. If adding olives, do so now, allowing time for them to heat through before serving.
11. If garnishing the skillet/tagine with eggs, carefully add them over the meatballs, taking care not to break the yolks. Cover and continue simmering the tagine just until the whites are firm and the yolk is beginning to set.
12. Garnish with fresh parsley or cilantro and serve directly from the tagine or skillet.

*Note, great crusty bread for dipping (fresh or toasted)

SMOKED MOROCCAN INSPIRED KEFTA MEATBALLS WITH LEMON AND SAFFRON BUTTER SAUCE

INGREDIENTS - KEFTA MEATBALLS

• 1 lb Ground Beef
• 1 lb Ground Lamb
• 1 Onion (small) grated or finely chopped
• 3 Tbsp Fresh Parsley
• 3 Tbsp Fresh Cilantro
• ½ Tbsp Killer Bunny – Bunny Dust
• ½ Tbsp Killer Bunny – Bunny Butt Rub
• ½ Tbsp Kreiser Barbecue – SPG+
• 1 tsp Smoked Paprika
• 1 tsp Cumin
• 1 tsp Salt
• ¼ tsp Pepper
• ¼ tsp Turmeric
• ¼ tsp Ground Cinnamon   

INGREDIENTS - LEMON AND SAFFRON BUTTER SAUCE

• 4 Tbsp Butter
• 1 Onion (medium, grated)
• ¼ Cup Cilantro (chopped)
• ¼ Cup Parsley (chopped)
• ½ tsp Saffron Threads (crumbled)
• ½ tsp Fresh Ginger (Grated)
• ½ Tbsp Kreiser Barbecue – SPG+
• ½ Tbsp Kreiser Barbecue – The Smokin’ Bee
• ½ tsp Smoked Paprika
• ½ tsp Cumin
• ½ tsp Turmeric
• ¼ tsp Pepper
• 1 Cinnamon stick (2” or 3”)
• ½ Cup Chicken Broth (hot)
• SPG (to taste)
• 1-2 Tbsp Lemon Juice (fresh squeezed) (or more depending on taste)
• Parsley for Garnish

DIRECTIONS - KEFTA MEATBALLS

1. Preheat your smoker to 275°F
2. Combine the ground meats with the onion, herbs and spices.
3. Use your hands to knead the mixture until the seasoning is evenly distributed.
4. Take small portions of the mixture and shape into petite, cocktail-sized meatballs. (I tend to use a small ice cream scoop, make mine the size of cherries or just a bit bigger)
5. Cover and set aside.

DIRECTIONS - LEMON AND SAFFRON BUTTER SAUCE

1. Place a skillet or (the base of a medium- to large-sized tagine) over medium-low heat on the stove.
2. 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.
3. Remove from stove and place into smoker.
4. Add the broth and salt; cover and cook for 10 minutes.
5. Add the meatballs. Cook for 20 minutes.
6. Cover and simmer for another 5 to 10 minutes, or until the meatballs are cooked through. Do not overcook the meatballs or they will be tough.
7. Add lemon juice to taste and simmer for another minute or two.
8. Remove the skillet/tagine from the heat.
9. When ready to serve, garnish the meatballs with fresh parsley.
10. You can serve the meatballs directly from the skillet/tagine
11. Optional for serving         
    1. Crusty Bread for dipping and eating
    2. Mashed Potatoes and Green Beans

MOROCCAN INSPIRED CUCUMBER SALAD

INGREDIENTS

• 1 Cucumber, (halved, grated (1-half), sliced (1-half)
• 1 Tbsp SPG
• 2 tsp White Sugar
• ½ tsp Kreiser Barbecue – SPG+
• 1 ½ Tbsp White Vinegar
• 1 tsp Dried Oregano
• ¼ Cup Orange juice
• ½ tsp orange blossom water

DIRECTIONS

1. Grate half the cucumber either finely or roughly.
2. Slice the other half of cucumber
3. Mix all ingredients and set aside to chill before serving.
4. Serve in small bowls or deep plates.
5.  You can also serve it in small individual bowls and add more orange juice for a runny starter.
6.  Very refreshing especially on hot days and alongside a heavy meal.
7. The salad keeps well in the fridge for up to 24 hours.

MOROCCAN INSPIRED CARROT AND ORANGE SALAD WITH ORANGE FLOWER WATER

INGREDIENTS

• 4 Carrots (medium, peeled and finely grated, about 1 ½ Cups)
• ¼ Cup Orange Juice
• 1 Navel Orange (peeled and chopped or cut into wedges)
• 1 tsp Orange Blossom Water
• pinch salt
• ½ tsp Smokes – Cherry Chipotle
• 1 tsp White Sugar - (if the oranges and carrots are not very sweet)
• 1 tsp Lemon Juice
• 1 pinch Ground Cinnamon

DIRECTIONS

1. Mix all ingredients together.
2. Refrigerate for at least 2 hours before serving.
3. Serve cold.
4. Garnish if desired with extra cinnamon.