Algerian Kefta (Meatballs)

One kefta next to pieces of flatbread, white sauce, and slices of tomato.

Course Main Course

Keyword Beef, Garlic, Garlic Cloves, Ground Beef, Halal, Lamb, Onion, Parsley, Plum Tomato, Plum Tomatoes, Roma Tomato, Roma Tomatoes, Tomato, Tomatoes

Dietary Need Halal

Cooking Method Stovetop

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 418kcal

Author Recipe from: Allrecipes

Equipment

Stovetop
Medium Bowl
Skillet

Ingredients

1 pound Ground Beef Lean; or lamb
4 cloves Garlic Minced, divided
¼ cup Onion Finely chopped, divided
Salt To taste
Ground Black Pepper To taste
3 Tomatoes Roma, diced
1 teaspoon Parsley Dried
½ teaspoon Ras el Hanout Optional
½ cup Water

Instructions

Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1½-inch oblong patties; you should have 12 to 14 meatballs.
Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.

Notes

If preparing a halal meal, be sure that the meat you purchase is halal certified.
Ras el hanout is a common spice used in North African cooking. It can be purchased in the store or you can make your own using this recipe.

Nutrition