Egyptian Kufta Meatballs in Tomato Sauce
Bring a taste of Egypt to your table with these tender, juicy spiced beef meatballs simmered in a rich, fragrant tomato sauce. Perfectly seasoned and comforting, this dish pairs wonderfully with fluffy rice, pasta, or fresh salad.
Ingredients for 4 servings
Instructions
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1
Finely mince the vegetables: In a food processor, blend 1/2 onion, 2 garlic cloves, 1/3 each of green, orange, and red bell peppers, and fresh parsley until finely chopped.
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2
Mix the meatball seasoning: In a large bowl, combine the minced vegetable mixture with 500g ground beef, 1 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground coriander, 1/4 tsp paprika, 1/4 tsp barbecue spices, 1/4 tsp cumin, 1/4 tsp Italian seasoning, and 1 tbsp olive oil.
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3
Bind and shape: Add 5 tbsp Italian breadcrumbs and 1 egg to the meat mixture. Mix thoroughly by hand until well combined, then shape into small, uniform round meatballs.
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4
Fry the meatballs: Heat cooking oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally until browned on all sides, then transfer to a plate and set aside.
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5
Sauté onion for sauce: In a separate pan over medium heat, melt 1 tsp butter with 2 tbsp olive oil. Add 1 chopped onion and sauté until soft and lightly golden.
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6
Season the sauce: Pour 2 cups tomato sauce into the skillet. Add 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp sugar, 1/4 tsp turmeric, 1/4 tsp cayenne pepper, 1/4 tsp onion powder, 1/4 tsp coriander, 1/4 tsp paprika, and 1/2 tsp garlic powder, stirring well.
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7
Simmer sauce: Cover the skillet and let the sauce cook over low-medium heat for 5 to 10 minutes until slightly reduced.
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8
Combine ingredients: Stir in 1/2 cup water, then gently arrange the browned meatballs in the sauce and scatter 1 cup chopped bell peppers over the top.
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9
Finish and serve: Cover and simmer on low-medium heat for 10 minutes until the meatballs are thoroughly cooked. Garnish with chopped fresh parsley before serving warm.
