Kafta Meatballs Recipe
Meatballs stuffed with halloumi and akawie cheeses, slow-cooked in a kicky tomato/red pepper sauce, topped with parmesan.
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Ingredients
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Meatballs
Sauce
Toppings
Method
Prepare the Meatballs
Mix the Meatball Ingredients
In a large bowl, combine ground beef, ground lamb, chopped onion, minced garlic, parsley, cinnamon, allspice, salt, and black pepper. Mix well until fully combined.
Stuff the Meatballs
Take a small amount of the meat mixture, flatten it in your palm, and place a cube of halloumi and akawie cheese in the center. Form the meat around the cheese to create a ball. Repeat until all mixture is used.
Cook the Sauce
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and chopped red bell peppers, cooking until soft.
Combine and Simmer
Stir in crushed tomatoes, paprika, cayenne pepper, salt, black pepper, and water. Bring to a simmer.
Cook the Meatballs
Add Meatballs to Sauce
Carefully place the stuffed meatballs into the simmering sauce. Cover and let them cook on low heat for about 30-40 minutes, or until cooked through.
Serve
Garnish and Serve
Once cooked, sprinkle grated parmesan cheese and fresh parsley over the meatballs. Serve hot with bread or rice.