Algerian Kefta (Meatballs) Recipe

Name: Algerian Kefta (Meatballs)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 pound lean ground beef; 4 cloves garlic, minced, divided; 0.25 cup finely chopped onion, divided; salt and pepper to taste; 3 roma (plum) tomatoes, diced; 1 teaspoon dried parsley; 0.5 teaspoon ras el hanout; 0.5 cup water

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 3 servings.

1 pound lean ground beef
4 cloves garlic, minced, divided
cup finely chopped onion, divided
Salt and pepper to taste
3 roma (plum) tomatoes, diced
1 teaspoon dried parsley
teaspoon ras el hanout (Optional)
cup water

Directions

In a large bowl, combine ground beef with 1/2 of the minced garlic and 1 tablespoon of chopped onion. Mix everything thoroughly with your hands until well combined.
Shape the mixture into 1 1/2-inch oblong patties, forming about 12 to 14 meatballs.
Heat a large skillet over medium-high heat. Working in batches, brown the patties on both sides until they are crispy and cooked through (about 10 minutes). Remove the meatballs from the skillet and set them aside in a rimmed serving dish.
Lower the heat to medium and add the remaining chopped onion into the drippings left in the skillet. Season with salt and pepper. Cook the onion, stirring constantly, until softened and translucent (around 5 minutes).
Stir in the remaining minced garlic and cook for another 30 seconds until fragrant.
Add the diced roma tomatoes, dried parsley, and optional ras el hanout to the skillet. Pour in the water and let it cook for about 5 minutes, or until the tomatoes are soft and the sauce has thickened slightly.
Pour the tomato sauce over the meatballs and serve hot.

Editor's Notes

Halal beef is butchered according to religious law, similar to kosher beef. You can substitute regular ground beef in this recipe if preferred.

Ras el hanout is a spice blend popular in North African cuisine. It is available at some grocery stores or specialty markets, or you can make your own using a Ras el Hanout recipe.

Nutrition Facts (per serving)

Calories	424
Total Fat	32g
Saturated Fat	13g
Cholesterol	114mg
Sodium	111mg
Total Carbohydrate	5g
Dietary Fiber	1g
Total Sugars	2g
Protein	28g
Vitamin C	10mg
Calcium	34mg
Iron	3mg
Potassium	590mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Algerian Kefta

Algerian Kefta, or meatballs, is a beloved dish that showcases the rich flavors and traditions of North African cuisine. This dish has roots in the Berber culture, which dates back thousands of years. The concept of combining minced meat with a variety of spices and herbs is ancient, originating from the Middle East and spreading across the Maghreb region. Algerians, with their diverse culinary influences, adapted this dish to their tastes, often incorporating local spices like ras el hanout, which blends up to 30 different spices. Over the centuries, the dish evolved and became a staple in Algerian households, served at family meals, celebrations, and special occasions.

Regional Variations of Kefta

While Kefta is enjoyed throughout North Africa, each country has its own take on the dish. In Algeria, Kefta is typically prepared using ground beef or lamb, often seasoned with garlic, onions, parsley, and the iconic ras el hanout. The dish is commonly served with a rich tomato sauce that provides a tangy contrast to the savory meatballs. In contrast, Morocco often adds mint and cumin to their Kefta, giving it a more aromatic and spiced profile. Tunisia might include harissa for added heat, reflecting its love for bold and spicy flavors. Despite these regional differences, Kefta remains a beloved comfort food in the Maghreb region.

How Kefta Differs from Similar Dishes

At first glance, Algerian Kefta might appear similar to meatballs from other cultures, but it has distinct differences that set it apart. Unlike Italian meatballs, which are often seasoned with Italian herbs like basil and oregano, Algerian Kefta leans heavily on North African spices such as ras el hanout, cumin, and cinnamon. The use of fresh tomatoes in the sauce gives the dish a fresh and slightly tangy flavor. Additionally, Kefta is usually served with a crusty baguette or couscous, making it an ideal dish for dipping and sopping up the flavorful sauce. The combination of meat and aromatic spices gives Kefta a unique depth of flavor that stands apart from the simpler seasoning used in Western meatball recipes.

Where to Enjoy Algerian Kefta

In Algeria, Kefta is a family favorite, commonly served during festive occasions, gatherings, or as a hearty meal at home. It is often enjoyed with a side of bread, rice, or couscous. The dish is also popular in many North African restaurants worldwide, especially in regions with large Maghreb populations. In France, where many Algerian immigrants reside, Kefta is frequently served in casual eateries, often as part of a larger Mediterranean spread. The meatballs are sometimes paired with fresh salads or grilled vegetables, making it a versatile dish suitable for various dining occasions.

Interesting Facts About Algerian Kefta

Ras el hanout, a key ingredient in the dish, is a complex spice blend used across North Africa. The name "ras el hanout" literally translates to "head of the shop," which refers to the best spices a seller has to offer.
In Algeria, Kefta is sometimes made with a combination of beef and lamb, which adds richness to the flavor of the meatballs.
Though Kefta is often served in a tomato sauce, it can also be grilled on skewers, similar to kebabs, for a smoky, charred flavor.
In some Algerian families, the recipe for Kefta is passed down through generations, with each family adding their own special touch to the spice blend.
Algerians often enjoy Kefta with a side of fresh bread, using it to scoop up the tomato sauce and savor every bite.

FAQ about Algerian Kefta (Meatballs) Recipe

Yes, you can substitute ground beef with ground lamb, chicken, or turkey. Keep in mind that the texture and flavor will vary depending on the meat you choose. Ground lamb provides a richer flavor, while chicken or turkey might require additional seasoning to avoid being bland.

Ras el Hanout is a North African spice blend that typically includes a mix of spices like cumin, coriander, cinnamon, and cardamom. If you cannot find it in stores, you can easily make it at home using common spices you may already have. A simple blend might include cumin, coriander, paprika, cinnamon, ginger, and cloves.

Yes, you can prepare the meatballs in advance. Once formed, you can refrigerate them for up to 24 hours before cooking. Alternatively, you can freeze them for longer storage, and cook them directly from frozen, though it may take a bit longer to cook through.

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the meatballs for up to 3 months. If freezing, it is best to store the meatballs in a single layer on a baking sheet to freeze them first before transferring them to a container to prevent sticking.

While a crusty French baguette is a great choice, you can serve these meatballs with other options like rice, couscous, or even over pasta. It also pairs wonderfully with a side of roasted vegetables or a fresh salad.

To adjust the spice level, you can reduce the amount of ras el hanout or replace it with a milder spice blend. If you prefer more heat, you can add a pinch of cayenne pepper or red pepper flakes to the sauce or meatball mixture.

If you don't have fresh Roma tomatoes, you can substitute them with canned diced tomatoes. Just make sure to drain them well before using. Alternatively, you can use other varieties of fresh tomatoes, like plum or vine-ripened tomatoes, though the flavor may differ slightly.

Yes, you can skip the water in the sauce if you prefer a thicker, richer consistency. The tomatoes themselves release enough liquid to create a flavorful sauce without the added water.

You can use other types of onions, such as yellow or sweet onions, instead of the finely chopped onions used in the recipe. The flavor will be slightly different, but it will still work well.

Algerian Kefta pairs beautifully with couscous, rice, or flatbread. For a lighter option, consider serving it with a fresh cucumber and tomato salad, or roasted vegetables like eggplant, bell peppers, and zucchini.

Comments

Aaron Campbell

08/05/2024 10:58:22 AM

These meatballs stuffed inside a French baguette create a delicious meatball sandwich. Yet, next time, I would consider adding a dash of ras el hanout to the ground beef for an extra kick of flavor.

Joyce Lewis

05/31/2024 02:52:02 PM

I absolutely loved this recipe! Being from the Caribbean, I couldn't find a North African spice blend during COVID, so I decided to make my own ras el hanout using 16 ground spices I had. I mixed minced lamb and beef for the meatballs, seasoned them with garlic, onions, and my homemade ras el hanout. I didn't have plum tomatoes, so I used tomato sauce and added more ras el hanout and a bit of brown sugar to enhance the flavor. The meatballs with the delicious sauce were enjoyed with freshly baked bread. While my version may not be authentically Algerian, it was incredibly delicious! Thank you for sharing this recipe; I think I'm in love with it!

Frank Roberts

10/26/2022 07:07:03 AM

Absolutely delicious! I followed the recipe directions closely, but I took the suggestion of another reviewer and added Ras el hanout to the meat as well. The delicate and unique flavors of this dish make it a simple yet delightful culinary experience. While my children are not typically picky eaters, introducing spice can sometimes be a challenge for their palates. Surprisingly, this dish won them over completely. I decided to double the recipe, and it easily satisfied my family of 4 with enough leftovers for a quick lunch the next day (which was devoured in no time!). This recipe is not only beautiful and simple to prepare, but it has instantly earned a spot as a regular menu item in our household. Additionally, making the Ras el hanout was a breeze using common spices. Overall, I give this recipe a perfect 5-star rating - it looks great, smells wonderful, tastes amazing, can be ready in under an hour (including making the spice blend), and, most importantly, appeals to a wide range of palates from picky eaters to more adventurous ones. Thank you for sharing this fantastic family recipe!

Kimberly Jackson

10/23/2023 08:14:47 AM

Fantastic experience at the meatball potluck! I enhanced the flavors by incorporating 1/2 tsp of the spice mix and 1/2 tsp of dried parsley directly into the meat, resulting in a delightful blend of tastes. I will definitely be preparing this dish again. For my next attempt, I plan to sear the meatballs at high heat before simmering them in the sauce to reach full temperature. This time, the meatballs turned out slightly dry, and I struggled to cook them evenly without the risk of burning the exteriors.

Ashley Lopez

03/10/2023 07:38:25 PM

Delicious and timeless dish! However, the extra water is completely unnecessary as it dilutes the sauce. I prefer making my own blend of spices - cumin, coriander, ginger, salt, pepper, cinnamon, cloves, cayenne, and paprika, instead of using a pre-made mix like ras el hanout. Just be cautious with the salt content since pre-made blends usually already contain salt and pepper. I'm excited to experiment further by adding mint leaves along with the onion next time to give it a Moroccan twist!

Samantha Brown

04/25/2025 06:50:29 PM

We thoroughly enjoyed this recipe! The only modification I made was doubling the amount of ras al hanout and incorporating some sweet peppers I had on hand in the fridge.

Stephanie Brown

05/14/2024 04:55:51 PM

Fantastic meal! I enjoyed it with rice and made a few adjustments by using cumin and lemon zest instead of ras el hanout, and fresh parsley instead of dried. I skipped the water since the tomatoes already provided enough sauce and made the meatballs a bit smaller. Overall, it was excellent!

Julie Roberts

01/18/2024 12:28:31 PM

I absolutely adored these meatballs. I followed the recipe closely, only substituting minced onion for chopped. When it came to the tomato sauce, I let my creativity shine by incorporating a can of Rotel, Italian stewed tomatoes, sofrito, salsa, A1 Bold, a squeeze of lime, more sofrito, pepper, and cumin. The sofrito truly elevated the sauce with its zesty kick, since I didn't have access to ras el hanout. After simmering on low heat, I poured the sauce over the meatballs. It turned out to be incredibly delicious, and my dinner guests were thoroughly impressed! This recipe has become my new favorite for meatballs. Absolutely fantastic!

Jason Taylor

03/24/2024 03:18:43 PM

I am currently having this dish and it falls short of being memorable enough for me to consider making it again, even with modifications. I do enjoy the taste of the ras el hanout spice blend and appreciate the freshness that the tomatoes bring to the sauce. However, the overall flavor of the dish feels lacking despite my efforts to enhance it by adding more ras el hanout to the meatballs and adjusting the salt levels. Unfortunately, my wife has a different opinion, finding the spices to be too dominant, overshadowing the delicate flavors of the fresh ingredients. Personally, I find the garlic to be too overpowering and would suggest reducing it by a quarter. Additionally, I would recommend increasing the amount of onions in the sauce. When a dish requires extensive trial and error to reach a satisfactory outcome, it simply doesn't justify the time and effort for me. While we will finish this meal, it won't be a repeat on our menu.

Christopher Hill

07/26/2024 04:39:23 PM

Absolutely loved it! I accidentally added a bit too much water to the tomatoes, but aside from that, it was absolutely delicious.

Nancy King

10/11/2023 08:00:21 PM

I highly recommend using Ras El Hanout for a wonderful burst of flavor! Without it, the dish might taste bland. Overall, I give it 4 stars. I wish there was a bit more seasoning in the meat. I followed the recipe exactly and it turned out well, but next time I will season the beef more before cooking.

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