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Algerian Kefta (Meatballs)

Algerian Kefta (Meatballs)

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
jacqueline senouci

jacqueline senouci

This simple meatball dish is delicious, rich, and fresh. It was taught to me by my Algerian husband, one of his favorites from home. The tomato sauce can be used for anything and the amounts of flavors can be adjusted. I like a lot of garlic and pepper. I have also found halal hamburger to be much leaner and lighter than regular. You can find it at international food stores and halal butcher shops in bigger cities. Serve this dish with a French baguette.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. 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 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
  2. 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.
  3. 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.
  4. 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.
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Reviews

marisullivan
13

marisullivan

1/18/2011

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!

AdriannaNH
13

AdriannaNH

11/17/2010

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!

InternationalFoodLover
12

InternationalFoodLover

1/31/2011

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.

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