Algerian kefta (meatballs)

    1 hour

    This easy meatball dish is best served with plenty of crusty bread or couscous for mopping up the delicious garlic-tomato sauce.

    10 people made this

    Serves: 4 

    • 450g beef steak mince - 10% fat
    • 4 cloves garlic, minced, divided
    • 4 tablespoons finely chopped onion, divided
    • salt and pepper to taste
    • 3 fresh plum tomatoes, diced
    • 1 teaspoon dried parsley
    • 1/2 teaspoon ras el hanout
    • 120ml water

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Combine the mince with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into meatballs; you should be able to get 12 to 14 meatballs.
    2. Heat a pan over medium-high heat. Brown the meatballs in batches until they are browned and crispy on both sides and are no longer pink in the centre, about 10 minutes. Set the meatballs aside in a serving dish; repeat with the remaining meatballs.
    3. Reduce heat to medium and stir in the remaining chopped onion; cook until softened, about 5 minutes. Add salt and pepper. Stir in remaining half of the garlic and cook for 30 seconds.
    4. Stir in chopped 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.

    Ras el hanout:

    Ras el hanout is a spice blend commonly used throughout North Africa. It can be found in the spice aisle of most large supermarkets.

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    Reviews in English (32)


    Wonderful dinner! I served it over rice and substituted a few pinches of cumin and lemon zest for the ras el hanout, and fresh parsley for dried. Also left out the water as the tomatoes made it saucy enough and made the meatballs a bit more bite-sized. Otherwise, terrific!  -  15 Nov 2010  (Review from Allrecipes US | Canada)


    These meatballs put inside a French baguette make a pretty good meatball sandwich. However, I think I would throw a little ras el handout into the ground beef if I made it again to give the meat a little more flavor.  -  28 Jan 2011  (Review from Allrecipes US | Canada)


    I loved these. I made them exactly as called for - but used minced onion instead of chopped. For the tomato sauce - I got creative and added: 1 can rotel, 1 can of italian stewed tomatoes, sofrito (from the spanish isle), some salsa, splash of A1 bold, a 1/2 lime (squeezed), more sofrito, pepper and some cumin. Sofrito adds a little zip and spice to the sauce, as I did not have ras el hanout. Simmer on low and added on top of the meatballs. It was SO good and my company for dinner that night were AMAZED! This is my new "go to" recipe for meatballs. My FAVE!  -  12 Jan 2011  (Review from Allrecipes US | Canada)