These Moroccan Kefta Lettuce Wraps pair spicy, juicy meatballs with fluffy rice and a cooling harissa yogurt sauce.
Kefta = the world’s juiciest + easiest meatballs
Meatballs are simple to make, and Moroccan kefta are especially flavorful while staying easy. Traditional Moroccan kefta uses a fragrant mix of cumin, paprika, ginger, garlic, salt and pepper, combined with fresh parsley, cilantro and finely minced red onion. A touch of olive oil helps bind and keep them moist. If you like, add a tablespoon of grated Parmesan for a subtle savory boost—optional but delicious.
Rice & toppings
In this recipe I used fresh diced tomatoes and my Persian-inspired Golden Rice for color and aroma, but you can use any grain or base you prefer. Golden Rice gets its vibrant color from turmeric and ghee, but plain white rice, brown rice, quinoa, or even roasted vegetables all work well as fillings.
Other filling ideas:
- Plain white or brown rice
- Fluffy quinoa
- Roasted vegetables instead of grains
- Rice noodles
- Crunchy bean sprouts for texture (a nontraditional but tasty choice)
The finishing touch is a simple harissa yogurt sauce: creamy Greek yogurt blended with spicy, tangy harissa. Harissa brings a smoky, chili-forward heat—think of it as North Africa’s hot sauce—and when mixed with yogurt it becomes a cool, vibrant condiment that balances the kefta perfectly.
Moroccan Kefta Lettuce Wraps with a Spicy Yogurt Sauce
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- Author: Salima Benkhalti
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16-25 meatballs
- Category: Dinner
- Method: Baked
- Cuisine: Moroccan
Description
These Moroccan Kefta Lettuce Wraps combine spiced meatballs with a bright rice base and a simple harissa yogurt sauce for contrast. They’re easy to make, adaptable to different grains or vegetables, and perfect for a light weeknight dinner or a casual gathering.
Ingredients
Scale
For the Kefta Meatballs:
- 1 lb ground beef or lamb
- 1/2 red onion, minced finely
- 2 tbsp minced parsley
- 2 tbsp minced cilantro
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 tsp ground ginger
- 3 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 2 tsp salt
- 2 tsp pepper
For the Yogurt Sauce:
- 1/2 cup Greek yogurt
- 2 tsp harissa sauce
Other Ingredients:
- 1 head butter lettuce
- 1 cup Golden Rice or your choice of rice/grain
- 2 Roma tomatoes, diced
- Additional cilantro to garnish
Instructions
- Preheat the oven to 400°F (200°C). In a large bowl combine all meatball ingredients and mix until evenly combined.
- Form one-inch meatballs and place them on a parchment-lined baking sheet about an inch apart. Bake 15–18 minutes or until cooked through—timing varies by protein; cut one open to check for any pink.
- Make the yogurt sauce by stirring the harissa into the Greek yogurt until smooth. Adjust the harissa amount to taste for milder or spicier sauce.
- Assemble the wraps: lay a butter lettuce leaf flat, add a scoop of rice, a few kefta meatballs, diced tomatoes, cilantro and a drizzle of harissa yogurt. Fold and enjoy.