Best Algerian Kefta Meatballs Recipes
MEDITERRANEAN KOFTA MEATBALLS
For a new take on meatballs, try this quick kofta recipe to make flavorful Mediterranean meatballs full of spices and herbs. Shape meat mixture around soaked wooden skewers and grill them for a more authentic twist. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Place onion, parsley, mint, oregano and garlic in bowl of food processor. Pulse until minced. In large bowl, combine herb mixture, lemon pepper, salt, paprika and cumin. Add lamb; mix lightly but thoroughly. With wet hands, shape into 16 balls. In a large skillet, heat 1 tablespoon oil over medium heat. Brown meatballs in batches; drain. Remove and keep warm. Serve meatballs over cooked couscous. Top with yogurt, tomato wedges, and red onion. Garnish with mint leaves and lemon wedges.
Nutrition Facts : Calories 339 calories, Fat 24g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 482mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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
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What is Algerian Kefta Meatballs?
Algerian kefta meatballs are a popular North African dish made with ground beef or lamb, mixed with a variety of spices and herbs, and shaped into small meatballs. The word "kefta" actually means ground meat in Arabic, and it is commonly used throughout the Middle East and North Africa to refer to any dish that includes ground meat. In Algeria, kefta meatballs are typically served as a main dish, alongside boiled or roasted vegetables, couscous or rice, and a variety of flavorful sauces. They are also sometimes served as part of a traditional North African breakfast, paired with bread and other dips and spreads.Ingredients Used in Algerian Kefta Meatballs
The ingredients used to make Algerian kefta meatballs can vary based on personal taste and regional variations, but some of the most common ones include:Ground Meat:
The most important ingredient in Algerian kefta meatballs is ground meat, which can be beef, lamb, or a combination of both. Some variations may also include chicken or turkey.Spices:
A variety of spices are used to give Algerian kefta meatballs their signature flavor, including cumin, coriander, paprika, cinnamon, and turmeric.Herbs:
Fresh herbs, such as parsley, cilantro, and mint, are often used to add a fresh, bright flavor to the meatballs.Bread Crumbs:
Bread crumbs or other binding agents, such as eggs or potatoes, are often used to help the meatballs hold together.Onions and Garlic:
Onions and garlic are often sautéed and added to the mixture to add depth of flavor.How are Algerian Kefta Meatballs Made?
Making Algerian kefta meatballs is fairly straightforward and typically involves the following steps:Step 1: Mix the Ground Meat and Spices
The first step in making Algerian kefta meatballs is to mix the ground meat with a variety of spices and herbs. This can be done using a stand mixer, food processor, or by hand. The mixture should be well-combined and evenly distributed.Step 2: Add Binding Agents
Once the spices and herbs are fully combined, binding agents are added to help the meatballs hold together. This can include bread crumbs, eggs, or mashed potatoes.Step 3: Form the Meatballs
After the mixture has been fully combined and binding agents have been added, the meatballs are shaped and formed. They are typically formed into small, bite-sized balls, which are then set aside until it is time to cook them.Step 4: Cook the Meatballs
The final step in making Algerian kefta meatballs is to cook them. There are a variety of methods that can be used, including grilling, broiling, or pan-frying. The meatballs should be cooked until they are browned on the outside and fully cooked on the inside.Variations of Algerian Kefta Meatballs
While the basic recipe for Algerian kefta meatballs is fairly consistent, there are a variety of ways that the recipe can be customized and adapted to suit personal taste and preference. Some common variations include:Adding Vegetables:
Vegetables, such as bell peppers, onions, and tomatoes, can be added to the kefta meatball mixture to give them extra flavor and texture.Using Different Spices:
Depending on personal preference, different spices can be used to give the meatballs a unique flavor. For example, some recipes may call for harissa, a spicy North African chili paste, to be added to the mixture.Changing the Meat:
While beef and lamb are the most common meats used to make Algerian kefta meatballs, other meats, such as chicken or turkey, can also be used. This can give the meatballs a lighter and fresher flavor.Adding Sauces:
Algeria is known for its flavorful sauces, and many kefta meatball recipes call for the meatballs to be served with a variety of sauces, such as tomato sauce, yogurt sauce, or chermoula, a North African marinade made with herbs and spices.Conclusion
Algerian kefta meatballs are a delicious and flavorful North African dish that are popular around the world. Made with a variety of spices, herbs, and meats, they can be customized to suit personal taste and preference. Whether served as a main dish or as part of a North African breakfast spread, Algerian kefta meatballs are sure to be a crowd-pleaser.
Algerian kefta meatballs are a popular dish that has been around for centuries. This dish is known for its unique blend of spices, which gives it a delicious and flavorful taste. If you're planning on making this dish, there are some valuable tips that you should keep in mind. Here are some tips that will help you make the best Algerian kefta meatballs recipes.