Afghan · beginner
Afghan Braised Spiced Beef Meatballs In Garlic Tomato Sauce
Savory halal beef meatballs seasoned with coriander and cumin, gently simmered with chickpeas in a thick garlic and tomato gravy.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a mixing bowl, combine ground beef, half of the grated onion, 1 teaspoon coriander, 1/2 teaspoon cumin, and 1 teaspoon salt; mix gently and form into 12 meatballs.
- 02
Heat olive oil in a deep pan over medium-high heat and sear meatballs for 6 minutes, rolling them until evenly browned on all sides, then set aside on a plate.
- 03
Add remaining grated onion and minced garlic to the pan and cook over medium heat for 3 minutes until softened.
- 04
Stir in tomato paste, remaining coriander, and remaining cumin, cooking for 2 minutes to darken the tomato paste.
- 05
Pour in halal beef broth and chickpeas, bring to a gentle simmer, then carefully add the meatball back into the skillet.
- 06
Cover and cook on low heat for 15 minutes until meatballs are thoroughly cooked through and sauce has thickened.
A LITTLE KITCHEN KNOW-HOW
Meatball Searing and Braising
Browning meatballs first seals in juices and creates flavorful pan drippings that enrich the surrounding braising liquid.
Notes from the kitchen
- Grate the onion finely and squeeze excess moisture using paper towels to keep meatballs firm.
- Let the sauce rest for 5 minutes off heat so meatballs absorb extra moisture before serving.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
