Algerian Kefta (Meatballs)
Algerian Kefta delivers bold, aromatic flavors with tender, spiced meatballs that caramelize beautifully in the pan. The dish balances the richness of ground beef with warm spices like cinnamon and ras el hanout, while fresh parsley and tomatoes brighten the hearty sauce. Served alongside fluffy couscous or crusty bread, it’s a satisfying meal that brings the warmth of North African cuisine to the table. The fragrant, slow-simmered sauce makes every bite deeply flavorful and worth the effort.
Ingredients
- Ground Beef1 lb
- Garlic4 Cloves Crushed
- Onion1/2 cup
- SaltTo taste
- PepperTo taste
- Plum Tomatoes3
- Parsley1 tsp
- Water1/2 cup
Nutrition
Directions
- 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.
- 4
Pour tomato sauce over meatballs to serve.
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