Ben’s Kefta Meat Balls

From time to time I will be sharing my recipes of cuisine that I have prepared and have been asked to share.  This IS an eclectic site and it does use the word “creative” in it’s description, so here goes…

For 6  Large Servings

Large is a very subjective term and depends on which country you’re living in! 😉

750 grams total of ground beef and or lamb (can mix the two)
2 medium eggs
4-6 cloves of garlic ( you can add more if you are a real Garlic Lover)
2 medium onions
Parsley (lots)
Bread crumbs (optional)
Cinnamon (optional)
Dijon mustard
Concentrated tomato sauce (preferably in a tube) easily reusable
1 beef bouillon cube
Sunflower or Corn Oil

Prepare a large glass bowl.

-Place the ground meat in to the bowl and…

-crack open the 2 eggs and add to the ground beef
-finely chop up the medium onions and add to the ground beef
-finely chop the 4-6 cloves of garlic and add to the bowl
-finely chop up around 10 cl of Parsley or around 8 tablespoons and add to the mix
-finely chop up between 12-18 mint leaves and add to the mix
-Add  1 and a half teaspoons of Cumin
-Add a 1/2 of a teaspoon of Coriander
-Add 1 teaspoon of Cinnamon (optional)
-Add a 1/4 to a 1/2 a teaspoon of Harissa (some like them hotter than others)
-Melt the 1 beef bouillon cube in 3 cl (2 table spoons) of hot water (melts a lot faster if boiled) add to the mix
-1 large tea spoon of Dijon Mustard add to mix
-1 large table spoon of concentrated tomato sauce add to mix
-1 teaspoon of salt
-Half a teaspoon of pepper
-1 teaspoon of sugar
-Add 1 and a half tablespoon’s of sunflower seed oil or corn oil
-Add 2-4 large tablespoons of Bread Crumbs to the mix (only if the mix is too watery)

Wash your hands with soap and water and dry them. Mix it all with your hands until the bread crumbs and eggs have melded well with the mixture and the mix is like a dough.  If the mix is still too watery add another tablespoon of bread crumbs.

Form oval shaped meat balls

Preheat Oven to 200 C or around 350 F and bake until brown on the exterior.  Generally no more than 10-12 minutes.

Serve with Bulgar wheat or other Greek or Lebanese delicacies. Perhaps Tabbouleh, Hummus or fresh Greek salad on side with roasted potatoes or rice with saffron or what ever pleases your taste.  You may also serve with Couscous and a fine tomato sauce.


Tagged with 
About Benjamin Kanarek
Fashion and Beauty Photographer. Some of the magazines I have shot for include: VOGUE (China, Portugal, Brazil, Italia, Paris and South America & Mexico editions), RG VOGUE Brazil, Harper’s BAZAAR (China, en Español & Latin America, Hong Kong, Italy editions), L’Officiel Paris, ELLE (Spain, Portugal and Greece editions), Madame Figaro (France), Cosmopolitan (France and Italy editions), Glamour (France), Votre Beauté, Jardin des Modes, Dépêche Mode, New York Daily News, Fashion District News, New York Times Magazine, W (British edition), WWD, Fashion Magazine (Canada), Flare (Canada), Oyster, Tank, WestEast…