Algerian Kefta (Meatballs) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 12, 2011
I loved these. I made them exactly as called for - but used minced onion instead of chopped. For the tomato sauce - I got creative and added: 1 can rotel, 1 can of italian stewed tomatoes, sofrito (from the spanish isle), some salsa, splash of A1 bold, a 1/2 lime (squeezed), more sofrito, pepper and some cumin. Sofrito adds a little zip and spice to the sauce, as I did not have ras el hanout. Simmer on low and added on top of the meatballs. It was SO good and my company for dinner that night were AMAZED! This is my new "go to" recipe for meatballs. My FAVE!
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Photo by marisullivan

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2010
Wonderful dinner! I served it over rice and substituted a few pinches of cumin and lemon zest for the ras el hanout, and fresh parsley for dried. Also left out the water as the tomatoes made it saucy enough and made the meatballs a bit more bite-sized. Otherwise, terrific!
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Photo by Rock_lobster
Reviewed: Oct. 28, 2010
These were very tasty! I followed the recipe exactly, except I didn't have any ras el hanout, so I checked AR for what it's made of and simply sprinkled said spices over the tomatoes towards the end. My 3-year old and I gobbled them up for lunch today along with zucchini patties and it was a delicious meal.
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Photo by Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA

Displaying results 11-13 (of 13) reviews

 
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