Tunisia Beef Meatballs Kefta De Boeuf
Transport your taste buds to the vibrant streets of North Africa with Tunisia Beef Meatballs, or Kefta de Boeuf. These savory meatballs are infused with bold spices like cumin, coriander, paprika, and cayenne, balanced by the freshness of parsley and cilantro. Cooked to perfection in a rich, tangy tomato sauce enhanced with garlic and a hint of chili, this dish is the perfect fusion of earthy flavors and comforting textures. Whether served over fluffy couscous, steamed rice, or with warm bread for dipping, this recipe is a quick yet exotic culinary adventure. Ready in just an hour, it’s ideal for spicing up weeknight dinners or impressing guests with authentically Tunisian flavors. With keywords like Tunisian meatballs, Kefta recipe, and spiced beef meatballs, this meal is as delightful to search for as it is to savor!
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 medium, finely chopped yellow onion
- 2 tablespoons, finely chopped fresh parsley
- 2 tablespoons, finely chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large egg
- 50 grams breadcrumbs
- 3 tablespoons olive oil
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 3 minced garlic cloves
- 0.5 teaspoon chili powder
- 1 teaspoon sugar
- 120 milliliters water
Instructions
In a large mixing bowl, combine the ground beef, chopped onion, parsley, cilantro, cumin, coriander, paprika, cayenne pepper, salt, black pepper, egg, and breadcrumbs.
Mix the ingredients thoroughly with your hands until well combined and the mixture is cohesive.
Shape the mixture into small meatballs, about 1 inch (2.5 cm) in diameter. Set the meatballs aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides, about 5-7 minutes per batch. Remove and set the browned meatballs aside.
In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Stir in the crushed tomatoes, tomato paste, chili powder, sugar, and water. Bring the sauce to a simmer and cook for 5 minutes while stirring occasionally.
Carefully place the browned meatballs into the simmering sauce. Cover the skillet and reduce the heat to low. Let the meatballs cook in the sauce for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
Taste the sauce and adjust the seasoning with additional salt or pepper, if necessary.
Serve the meatballs hot with bread, rice, or couscous, and garnish with more fresh parsley or cilantro.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 28.8 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 283 mg | 22% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2886 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
