Best 3 Algerian Kefta Meatballs Recipes
Embark on a culinary journey to the heart of North African cuisine with our guide to creating the perfect Algerian kefta meatballs. These succulent meatballs, also known as boulettes de viande hachée, are a staple in Algerian cuisine, tantalizing taste buds with their blend of spices and aromatic herbs. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this article will provide you with the essential knowledge and step-by-step instructions to craft authentic and unforgettable Algerian kefta meatballs.
Here are our top 3 tried and tested recipes!
ALGERIAN KEFTA (MEATBALLS)
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.
Provided by jacqueline senouci
Categories World Cuisine Recipes African
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 5.3 g, Cholesterol 113.5 mg, Fat 31.5 g, Fiber 1.2 g, Protein 27.8 g, SaturatedFat 12.6 g, Sodium 110.8 mg, Sugar 2.3 g
MOROCCAN MEATBALLS -- TAGINE KEFTA
I was taught how to make this recipe during a vacation in Morocco, where I was lucky enough to spend some time with the chef of a restaurant, Naima. In Morocco, people eat it straight out of the tagine with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs I've ever tasted! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. I think a non-stick pan would be best. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
Provided by Sackville
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.
- Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.
- After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed.
- Place the meatballs in the sauce.
- Do not stir but just let them sit on top of the sauce.
- Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening.
- Serve with lots of crusty bread for dipping in the sauce or over spaghetti with parmesan cheese on top.
- If you want to make these ahead of time and freeze them, leave the parsley out and place the meatballs in a rigid container like a tupperware dish before freezing.
- To reheat, thaw in the fridge (you can do this overnight) and reheat on the stovetop over medium-low until bubbly. Add chopped parsley before serving.
ALGERIAN KEFTA (MEATBALLS)
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.
Provided by jacqueline senouci
Categories African Recipes
Time 1h
Yield 3
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 5.3 g, Cholesterol 113.5 mg, Fat 31.5 g, Fiber 1.2 g, Protein 27.8 g, SaturatedFat 12.6 g, Sodium 110.8 mg, Sugar 2.3 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Season the meatballs well with salt, pepper, and your favorite herbs and spices.
- Cook the meatballs over medium heat so that they cook evenly throughout.
- Don't overcrowd the pan when cooking the meatballs, or they will not brown properly.
- Serve the meatballs with your favorite sauce, such as tomato sauce, yogurt sauce, or tahini sauce.
Conclusion:
Algerian kefta is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover meat, and it is also a budget-friendly meal. With a few simple tips, you can make perfect Algerian kefta that your family and friends will love.
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