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.

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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