Algerian Kefta Meatballs Food

ALGERIAN KEFTA (MEATBALLS)

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.

MOROCCAN MEATBALLS -- TAGINE KEFTA

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.

MEDITERRANEAN KOFTA MEATBALLS

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.

ARMENIAN KUFTA

Steps:

• For the outside shell, mix 1-1/2 lbs. ground lamb, bulghur, onion, salt, pepper and parsley together with 1 cup of water. Knead until it becomes cohesive and dough like.
• Set aside and brown 1 lb lamb with large chopped onion until meat is cooked. Add parsley, salt and pepper and cool.
• In the meantime, roll outside shell mixture into balls the size of a small egg. Use a bowl of ice water to keep mixture from sticking to your hands. Shape into cups by inserting your thumb into ball and rotating in your opposite hand until you form a thin shell. Keep wetting your hands in the ice water to keep shell from cracking.
• Fill shell with cooked meat mixture, about 1 tablespoon, close shell, wetting hands with ice water, and seal opening.
• Set aside on a sheet pan, continue to roll balls. Place tray in refrigerator to chill.
• Boil 2 quarts of broth, add pasta and vegetables. Add meatballs and cook them 10 minutes or until they rise to the top.
• Sometimes served with yogurt on the side.