Algerian Kefta (Meatballs)

Name: Algerian Kefta (Meatballs)
Yield: 2
Cuisine: Argelina
Ingredients: 0.5 cups Onion; 4 cloves Garlic; Pepper; Salt; 3 Plum Tomatoes; 0.5 cups Water; 1 lb Ground Beef; 1 teaspoon Parsley

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 2 (estimated)

Nutrition facts

Protein33 %45 g
Carbs10 %14 g
Fat57 %35 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	553 kcal	100 kcal
Protein	45 g	8.1 g
Carbs	14 g	2.5 g
Fat	35 g	6.3 g

One serving is about 555 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty18/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: AlgerianKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Algerian

Ingredients

120 ml OnionOriginal: 0.5 cups
4 cloves Garlic (Crushed)
Pepper (To taste)
Salt (To taste)
3 Plum Tomatoes
120 ml WaterOriginal: 0.5 cups
454 g Ground BeefOriginal: 1 lb
1 teaspoon Parsley

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
Pour tomato sauce over meatballs to serve.