Kefta Meatballs
Dive into the delightful world of kefta meatballs, where juicy ground meat meets fragrant spices! With the perfect blend of fresh herbs and a hint of cumin, these flavorful morsels are easy to whip up and are sure to impress at your next gathering. Serve them with a zesty yogurt sauce for an irresistible treat that will have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- onions
🥛Dairy & Eggs(3)
- 2 eggs
- 2 egg yolks
- a small glass of whole milk (240 ml)
🫙Pantry Staples(4)
- a bit of breadcrumbs
- a good drizzle of olive oil
- tomato paste
- a can of tomato sauce
🧂Spices & Seasonings(1)
- coriander (or parsley if you don't like coriander)optionalparsley
📦Other(2)
- ground meat with a little fat
- salt, paprika, and garlic powder
👨🍳 Instructions
- 1
Mix the ground meat with egg yolks, whole milk, spices, breadcrumbs, olive oil, and chopped coriander.
- 2
Shape the mixture into small meatballs and refrigerate them.
- 3
Sauté onions in a pan, then remove them.
- 4
Sear the meatballs in the same pan for 3-4 minutes until golden brown.
- 5
Remove the meatballs and fry some tomato paste with garlic.
- 6
Add a can of tomato sauce, the onions, and the meatballs back to the pan.
- 7
At the end of cooking, crack two eggs into the sauce.
💡 Pro Tips
- ✓Chill your meatball mixture for at least 30 minutes before shaping - this firms the fat and prevents the balls from falling apart during searing, maintaining their shape through a 15-20% moisture loss during cooking.timing30 minutes minimum
- ✓Sear meatballs at medium-high heat (325-350°F pan surface) for exactly 3-4 minutes without moving them to develop the Maillard reaction and create a protective crust that locks in 25% more juices.technique325-350°F surface temp
- ✓Bloom your tomato paste for 60-90 seconds in the hot oil until it darkens slightly - this caramelizes the sugars and concentrates umami compounds by removing 30% of the water content.timing60-90 seconds
- ✓Crack the eggs into the sauce when it's between 160-180°F to create silky ribbons rather than scrambled chunks - use a thermometer or test with a drop of egg white that should set slowly.technique160-180°F
- ✓Use a 3:1 ratio of meat to breadcrumb-milk mixture (panade) to achieve the perfect tender texture while maintaining structural integrity during the braising process.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Kefta Meatballs
Dive into the delightful world of kefta meatballs, where juicy ground meat meets fragrant spices! With the perfect blend of fresh herbs and a hint of cumin, these flavorful morsels are easy to whip up and are sure to impress at your next gathering. Serve them with a zesty yogurt sauce for an irresistible treat that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- onions
🥛Dairy & Eggs(3)
- 2 eggs
- 2 egg yolks
- a small glass of whole milk (240 ml)
🫙Pantry Staples(4)
- a bit of breadcrumbs
- a good drizzle of olive oil
- tomato paste
- a can of tomato sauce
🧂Spices & Seasonings(1)
- coriander (or parsley if you don't like coriander)optionalparsley
📦Other(2)
- ground meat with a little fat
- salt, paprika, and garlic powder
👨🍳 Instructions
- 1
Mix the ground meat with egg yolks, whole milk, spices, breadcrumbs, olive oil, and chopped coriander.
- 2
Shape the mixture into small meatballs and refrigerate them.
- 3
Sauté onions in a pan, then remove them.
- 4
Sear the meatballs in the same pan for 3-4 minutes until golden brown.
- 5
Remove the meatballs and fry some tomato paste with garlic.
- 6
Add a can of tomato sauce, the onions, and the meatballs back to the pan.
- 7
At the end of cooking, crack two eggs into the sauce.
💡 Pro Tips
- ✓Chill your meatball mixture for at least 30 minutes before shaping - this firms the fat and prevents the balls from falling apart during searing, maintaining their shape through a 15-20% moisture loss during cooking.timing30 minutes minimum
- ✓Sear meatballs at medium-high heat (325-350°F pan surface) for exactly 3-4 minutes without moving them to develop the Maillard reaction and create a protective crust that locks in 25% more juices.technique325-350°F surface temp
- ✓Bloom your tomato paste for 60-90 seconds in the hot oil until it darkens slightly - this caramelizes the sugars and concentrates umami compounds by removing 30% of the water content.timing60-90 seconds
- ✓Crack the eggs into the sauce when it's between 160-180°F to create silky ribbons rather than scrambled chunks - use a thermometer or test with a drop of egg white that should set slowly.technique160-180°F
- ✓Use a 3:1 ratio of meat to breadcrumb-milk mixture (panade) to achieve the perfect tender texture while maintaining structural integrity during the braising process.ingredient3:1 ratio