Kufta Meatballs Recipe
angus filet, allspice, tomato pepper stew manchego
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Ingredients
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Kufta Meatballs
Tomato-Pepper Stew
To Finish & Serve
Method
Kufta Meatballs
- 1
Prepare meatball mix
Place the ground Angus filet in a large bowl. Add finely grated onion, minced garlic, chopped parsley, ground allspice, ground cumin, black pepper, kosher salt, beaten egg, and breadcrumbs. Using your hands or a fork, gently combine until just incorporated—do not overwork the meat or the meatballs will become dense. Cover and refrigerate for 20–30 minutes to let flavors meld and the mixture firm up slightly.
- 2
Form meatballs
Wet your hands lightly to prevent sticking and shape the mixture into oblong or round kufta-style meatballs about 1.5 inches wide (makes roughly 16–18 meatballs from 1 lb). Place formed meatballs on a tray or plate and chill for 10 minutes to help them hold shape.
- 3
Pan-sear meatballs
Heat 3 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Working in batches (do not crowd the pan), add meatballs and sear on all sides until nicely browned, about 2–3 minutes per side. They do not need to be cooked through at this stage—just a good crust. Transfer browned meatballs to a plate and set aside. Add more oil between batches if needed.
Tomato-Pepper Stew
- 4
Sweat aromatics and peppers
In the same skillet (wipe out but keep any fond), add 2 tablespoons extra-virgin olive oil over medium heat. Add sliced yellow onion and cook, stirring occasionally, until translucent and beginning to caramelize, 6–8 minutes. Add the red bell pepper and roasted red peppers and cook 4–5 minutes until softened.
- 5
Build the stew
Stir in the minced garlic and tomato paste and cook 1 minute to bloom flavors. Add the crushed tomatoes and warm water or broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Stir in smoked paprika, ground coriander, red pepper flakes (if using), kosher salt, and black pepper.
- 6
Simmer
Bring the stew to a gentle simmer, reduce heat to medium-low, and cook uncovered for 10 minutes to let flavors concentrate and the sauce thicken slightly. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Stir in lemon juice to brighten the sauce.
- 7
Finish with meatballs
Nestle the seared kufta meatballs into the simmering stew in a single layer. Spoon some sauce over the meatballs, cover the skillet partially, and simmer gently for 8–10 minutes more, or until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. If the sauce reduces too much, add a splash of water or broth.
To Finish & Serve
- 8
Add manchego
Sprinkle grated Manchego evenly over the meatballs and sauce, cover briefly (1–2 minutes) so the cheese softens and melts slightly. Alternatively, place the skillet under a hot broiler for 1–2 minutes to lightly brown the Manchego—watch closely to prevent burning.
- 9