Algerian Kefta (Meatballs)

Name: Algerian Kefta (Meatballs)
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 lb Ground Beef; 4 Cloves Crushed Garlic; 1/2 cup Onion; To taste Salt; To taste Pepper; 3 Plum Tomatoes; 1 tsp Parsley; 1/2 cup Water

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Ground Beef1 lb
Garlic4 cloves
Onion½ cup
Salt
Pepper
Plum Tomatoes3
Parsley1 tsp
Water½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2
Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3
Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.

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