Algerian kefta (meatballs)

    Algerian kefta (meatballs)

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

    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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