Kefta Meatballs
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Category
Main Dish
Cuisine
Mediterranean
Servings
4-6
Prep Time
15 minutes
Cook Time
20 minutes
Originating from North Africa and popular across the Mediterranean, Kefta meatballs are steeped in tradition and flavor. Served as a main dish or appetizer, they pair exquisitely with various accompaniments, such as fluffy couscous, warm pita bread, or tangy yogurt sauce. For a truly satisfying meal, consider pairing them with the rich and savory flavors of shakshuka, a classic North African and Middle Eastern dish featuring poached eggs in a spiced tomato and pepper sauce. Together, they create a harmonious fusion of textures and tastes, perfect for brunch or dinner.
Author:Fuudi Kitchen
Ingredients
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1 pound ground beef or lamb, (or half of each)
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1 small onion, finely minced or grated
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2 walnuts, roughly chopped
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¼ cup parsley, finely chopped
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¼ cup cilantro, finely chopped
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few sprigs of fresh mint, finely chopped
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2 tsp ground cumin*
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2 tsp smoked paprika*
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1 tsp ground coriander*
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1 tsp ground cinnamon*
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*** Or substitute 2 tblsp Villa Jerada Kefta Rub for the cumin, paprika, coriander and cinnamon
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1 tsp coarse sea salt, plus additional to taste
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Freshly ground black pepper, to taste
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1 egg, lightly beaten
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¼ cup breadcrumbs, (optional for binding)
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2 tblsp extra-virgin olive oil
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1 medium onion, finely chopped
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4-5 garlic cloves, finely minced
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2 tblsp harissa
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2 tblsp tomato paste
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1 -14 oz can, 400 g tomatoes, crushed
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2 tsp grond cumin
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2 tsp ground paprika
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1 tsp ground coriander
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1 tsp ground cinnamon
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salt and freshly ground pepper to taste
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Chopped Parsley and cilantro to garnish
For the meatballs:
For the sauce:
Directions
In a large bowl, combine the ground meat, onion, garlic, walnuts, chopped fresh herbs, cumin, paprika, coriander, cinnamon, (or substitute 2 tablespoons Kefta rub), 1 teaspoon salt, pepper, and egg. Mix well to combine.
After all other ingredients are well incorporated, fold in the breadcrumbs, trying not to overwork.
Using your hands or a small scoop, shape the mixture into walnut-sized balls. You should get about 20-24 balls.
Place on a foil or parchment-lined sheet pan and chill for at least 15 minutes.
To cook the meatballs, heat a tablespoon of olive oil in a large skillet over medium heat.Once the oil is hot add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until browned and cooked through. Remove the meatballs from the pan and set aside.
In the same pan, add a bit more oil if needed. Add the onion and sauté until translucent. Add the garlic, harissa, tomato paste, cumin, paprika, coriander, cinnamon, stir to mix together, and cook for another 1-2 minutes.
Stir in the crushed tomatoes and let the sauce simmer for 5-7 minutes.
Once the sauce has thickened slightly, return the cooked meatballs, turning to coat them in the sauce. Simmer the meatballs for another 5-7 minutes.
Transfer the Kefta meatballs to a platter and serve. Garnish with remaining parsley and cilantro.
Recipe Note
Serve with spice cous cous and warmed pita bread.