Spiced beef and lamb meatballs simmered in a fiery harissa-tomato sauce β a bold Tunisian dinner built on the country's signature chili paste.
Kefta, ground meat seasoned with a blend of warm spices and fresh herbs, is a staple across Tunisian and broader Maghrebi cooking, and this version shapes the seasoned meat into small meatballs that simmer directly in a tomato sauce spiked generously with harissa. The heat builds gradually as the meatballs cook, since harissa's chili flavor deepens and mellows slightly with time in the simmering sauce rather than staying as sharp as it is straight from the jar. The technique that matters most is seasoning the meat mixture assertively with cumin, coriander and fresh mint or parsley before shaping, since kefta relies on bold spicing rather than a subtle hand. The meatballs are browned briefly first to build a crust, then finish cooking directly in the harissa-tomato sauce so they absorb its heat and flavor fully by the time they're done. Served with crusty bread for scooping or over couscous, this dish reflects Tunisia's love of building deep, spicy flavor from a relatively short ingredient list, relying on the harissa itself to carry most of the dish's character.
Serves 4
Combine ground beef, ground lamb, grated onion, mint, parsley, cumin, coriander and salt. Mix and shape into 16 small meatballs.
Heat olive oil in a wide pan over medium-high heat. Brown meatballs on all sides, about 6-7 minutes. Remove and set aside.
In the same pan, cook diced onion until soft, about 6 minutes, then add garlic and harissa, cooking 1 minute more.
Stir in crushed tomatoes and water. Simmer 10 minutes to develop flavor.
Let the harissa cook briefly with the onion and garlic before adding liquid β this blooms its flavor rather than leaving it raw and sharp.
Return meatballs to the sauce, cover and simmer 15-18 minutes until cooked through.
Serve hot with crusty bread or over couscous.
Season the meat mixture assertively β kefta relies on bold spicing, not a subtle hand.
Cook the harissa briefly with the onion and garlic before adding tomatoes to bloom its flavor rather than leaving it raw and one-dimensional.
Adjust the amount of harissa to your heat tolerance; some brands are considerably spicier than others.
Use all beef if lamb isn't available or preferred.
Add a poached egg on top of the finished dish, a popular variation similar to shakshuka.
Serve over couscous instead of bread for a more traditional presentation.
Refrigerate in the sauce up to 3 days. Reheat gently on the stovetop. Freezes well for up to 2 months.
Kefta reflects a broader Maghrebi tradition of seasoned ground meat dishes found across Tunisia, Morocco and Algeria, distinguished region to region mainly by the specific spice blend used. Harissa, Tunisia's essential fiery chili paste made from roasted red peppers, garlic and caraway among other spices, defines much of the country's savory cooking and gives this dish its characteristic heat.
This depends heavily on the specific harissa brand or homemade batch used, since spiciness varies considerably β start with less than called for if you're unsure of your harissa's heat level, and add more to taste.
Yes, all beef works well, though the lamb adds a distinct richness that's traditional to many Tunisian kefta recipes.
A mix of tomato paste, cayenne pepper, garlic and a bit of caraway or cumin can approximate some of harissa's flavor, though it won't have the same depth as the real North African chili paste.
Per serving (320g / 11.3 oz) Β· 4 servings total
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