Algerian Kefta (Meatballs) Recipe

Algerian Kefta (Meatballs) Recipe

How To Make Algerian Kefta (Meatballs)

These Algerian kefta meatballs are known for their wide array of fantastic flavors from juicy beef, plum tomatoes, garlic, onion, and African spices.

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour



  • 1lblean ground beef
  • 4garlic cloves,minced, divided
  • ¼cuponion,finely chopped, divided
  • salt and pepper,to taste
  • 3roma plum tomatoes,diced
  • 1tspparsley,dried
  • ½tspras el hanout
  • ½cupwater


  1. 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 1½-inch oblong patties.

  2. Heat a skillet over medium-high heat. Brown the patties in batches for about 10 minutes until they are crispy on both sides and are no longer pink in the center. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.

  3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly for about 5 minutes until the onion has softened and turned translucent. Stir in the remaining half of the garlic and cook for about 30 seconds.

  4. Stir in the roma plum tomatoes, dried parsley, ras el hanout, and water. Cook for about 5 minutes until the tomatoes are soft. Pour the tomato sauce over the meatballs and serve.


  • Calories: 102.44kcal
  • Fat: 7.62g
  • Saturated Fat: 2.88g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 3.36g
  • Polyunsaturated Fat: 0.22g
  • Carbohydrates: 1.43g
  • Fiber: 0.36g
  • Sugar: 0.56g
  • Protein: 6.76g
  • Cholesterol: 26.84mg
  • Sodium: 157.90mg
  • Calcium: 12.79mg
  • Potassium: 151.95mg
  • Iron: 0.84mg
  • Vitamin A: 8.52µg
  • Vitamin C: 2.82mg
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