Kefta Meatballs Recipe


Kefta is a type of meatball prepared far and wide. This tasty dish is found in Balkan, Middle Eastern, Indian, and Caucasian cuisines. Our recipe for kefta has a more Middle Eastern bent to it and we find that it is best served along with hummus, baba ganoush, rice, cuscus, roasted vegetables, etc.



½ cup fresh mint finely chopped

½ cup fresh cilantro finely chopped

½ cup fresh parsley finely chopped (for meatballs), 1 tsp parsley finely chopped (for garnishing)

1 lb ground meat (beef, lamb, mutton, etc.)

1 tsp of Ras El Hanout (for meatballs), ¼ tsp of Ras El Hanout (for the sauce)

1 tsp of salt

2 tsp of olive oil

1 cup onion finely chopped

4 finely diced tomatoes and 2 tsp of tomato paste (or 1 16oz cans of tomato sauce)

2 garlic cloves minced and crushed

1 tsp of ginger minced and crushed

½  tsp of a hot pepper of your liking minced and crushed



Preheat oven to 375°F. Combine mint, cilantro, parsley, onion, garlic, ginger, pepper, and salt into a bowl. Taste the combined seasoning and alter to your liking. Add the ground meat to the bowl and mix thoroughly. Once mixed, roll into golf ball size meatballs.



Heat olive oil in a large ovenproof frying pan over medium heat. Sear the meatballs on all sides until brown. Remove from pan and place to the side. Add onion to the pan and sauté until golden brown. Add Ras El Hanout to onions and continue to sauté for 2 more minutes (do not burn the spices). Add tomatoes, salt and pepper to tasat, and 1 ½ cups of water.



Return the meatballs to the pan and bring to a boil. Place the pan in the oven and bake for 30 minutes. Once finished baking, top with chopped parsley and the juice of ½ lemon.