Algerian Spiced Kefta Meatballs in Tomato Herb Sauce

Recipe Collection: Dinner

Algerian Spiced Kefta Meatballs in Tomato Herb Sauce transport your taste buds to North Africa with a fragrant ras el hanout spice blend, offering a unique flavor profile that’s both aromatic and satisfying. Perfect for pairing with crusty bread or served over rice, this dish is versatile enough for any meal.

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Overview

Experience the rich and aromatic flavors of North Africa with these Algerian Kefta Meatballs. Infused with a homemade ras el hanout spice blend, these meatballs are cooked to perfection and smothered in a luscious tomato herb sauce. Serve with a crusty French baguette to soak up every last drop of the delicious sauce.

Diet Type

Halal

Allergies

None specified

Cuisine

Algerian

Serving Size: 4

Cooking Time: 60 minutes

Ingredients

• 1 Pound (lb) lean ground beef
• 4 Cloves garlic, minced
• 0.25 Cups onion, minced
• 1 Teaspoon (tsp) sea salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 3 Roma tomatoes, diced
• 1 Teaspoon (tsp) dried parsley
• 0.5 Teaspoon (tsp) ras el hanout
• 0.5 Cups water
• 1 Tablespoon (tbsp) olive oil
• 1 Tablespoon (tbsp) fresh parsley, minced for garnish

Steps

1. Prepare the Meatballs: In a large bowl, combine the ground beef with half of the minced garlic, 1 tablespoon of the minced onion, sea salt, and black pepper. Mix with your hands until fully incorporated. Shape the mixture into 1 1/2-inch meatballs, yielding about 12 to 14 meatballs.
2. Cook the Meatballs: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, ensuring they are crispy on both sides and cooked through, about 10 minutes. Transfer the meatballs to a rimmed serving dish and set aside.
3. Make the Sauce: Reduce the heat to medium and add the remaining minced onion to the skillet drippings. Season with a pinch of sea salt and black pepper. Cook, stirring constantly, until the onion is softened and translucent, about 5 minutes. Add the remaining minced garlic and cook for an additional 30 seconds.
4. Simmer the Sauce: Stir in the diced Roma tomatoes, dried parsley, and ras el hanout. Pour in the water and bring the mixture to a simmer. Cook until the tomatoes are soft and the sauce has thickened slightly, about 5 minutes.
5. Combine and Serve: Pour the tomato herb sauce over the meatballs in the serving dish. Garnish with freshly minced parsley. Serve hot with a French baguette to enjoy the full flavor of the sauce.

Enjoy this delightful Algerian dish that brings a taste of North Africa to your table!