Saturday, January 28, 2012

Spaghetti with kafta meatballs



Kafta meatballs are one of my favorite meatballs, I love the addition of parsley and onions, and I love to grill then and serve them plain with hummus, labneh, or eggplant dips. They're light, juicy and full of flavors. Last week, I wanted to cook something and I realized that I hadn’t posted a spaghetti and meatballs recipe.
Browning the meatballs in the pan, then adding them to the sauce incorporates the flavorful brown juices that develop in the pan. Simmering them with ripened tomatoes and onions adds a juicy tender flavor too.



for meatballs
1 medium onion, grated
2 medium cloves of garlic, crushed
1 lb (500 g) ground beef
1 egg
3 tbsps chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper

for sauce
3 cloves of garlic minced
1 large onion minced
4 cups peeled, seeded and chopped tomatoes (about 6 large tomatoes)
1 bay leaf
1 teaspoon salt
parsley, minced for garnish

In a large bowl, add the beef, egg, parsley, onion, salt and pepper. Put some gloves on and use your hands to knead the mixture together until all the ingredients are evenly distributed. 
Use your hands to roll the meat into 1 1/2″ balls. Put in the fridge for about half an hour.


Heat a frying pan up over medium high heat, then add 2 tablespoons of oil. Fry the meatballs in batches, gently rolling them around to maintain their shape until browned on all sides.

Pour off all but 1 tablespoon of oil then sauté the garlic and onions until translucent. Add the tomatoes, bay leaf and salt then bring to a boil. Turn down the heat and simmer for 10 minutes.

Add the meatballs into the tomato sauce along with any collected juices. Turn the heat down to low and gently simmer for about half an hour.

Boil some spaghetti according to the package directions. Drain the pasta, then toss the pasta together with the sauce. Plate the spaghetti, then top each serving with meatballs and minced parsley.



Spaghetti avec des boulettes de kafta

pour les boulettes
1 oignon, graté
2 gousses d'ail, écrasées
500 g de viande hachée
1 œuf
3 càs de persil haché
1/2 càc de sel
1/4 càc de poivre

pour la sauce
3 gousses d'ail émincées
1 oignon émincé
4 tasses de tomates pelées, épépinées et concassées 
1 feuille de laurier
1 càc de sel
persil, pour la garniture

Dans un grand saladier, mélangez le bœuf, l'œuf, le pesil, le sel et le poivre. Mixez avec vos mains et former des boulettes. Placez-les dans le frigo environ une demie heure maximum.

Faites chauffer  2 càs d'huile dans une grande poêle puis faites revenir les boulettes de tous les côtés jusqu'à complète cuisson. Réservez les boulettes de côté.

Dans la même poête, faites revenir l'ail et l'oignon. Ajoutez les tomates, la feuille de laurier, le sel et laissez bouillir. Baissez le feu et laissez mijoter environ 10 mn.

Ajoutez les boulettes avec leur sauce dans la poêle. Baissez le feu et laissez mijoter une demie heure.

Faites cuire des spaghetti. Égouttez-les et ajoutez les a la sauce. Servez les spaghettis avec les boulettes et parsemez de persil haché.

13 comments:

  1. Mighty scrumptious! I love meatballs and pasta.

    Cheers,

    Rosa

    ReplyDelete
  2. When I make kafta I always make enough for 2 days. One day with dips and the next day with spaghetti. Love it.

    ReplyDelete
  3. un beau plat tellement réconfortant !

    ReplyDelete
  4. Great idea! I will make this next time I make spaghetti, especially since I can get the kafta already mixed up from the trusted butcher!

    ReplyDelete
  5. I love kafta in any shape or form and it sounds perfect paired with spaghetti...I could go for a bowl of this right now!

    ReplyDelete
  6. A hearty and delicious meal. My husband would really love this for the lunch.

    ReplyDelete
  7. I love spaghetti and meatballs! Homemade meatballs are so much better aren't they? My first time here and am following you on Google now. Lin xx

    ReplyDelete
  8. This looks like some serious comfort food :)

    ReplyDelete
  9. One of my favorite ways to use ground meat too, with lots of onion and parsley. Great post

    ReplyDelete
  10. Can't think of something that would make my family happier!! Great dish!

    ReplyDelete
  11. Miam Miam, looking great! And, very nice food styling if I may say so!

    ReplyDelete
  12. WARNING!

    There’s JUST ONE REASON you might fail on the Paleo Diet and it has everything to do with your ability to make delicious food, FAST.

    But now, with this stunningly simple cookbook I’ll show you how to cook savory, mouth-watering meals in minutes for some of the busiest Paleo eaters in the world...

    For more info please click on the following link: How To Cook Tasty Dishes

    Talk soon.

    ReplyDelete