Quick Recipe Version (TL;DR)
Quick Ingredients
- Beef kefta: 1 pound 85/15 ground beef, 1/4 cup grated yellow onion, 3 tablespoons chopped parsley, 2 tablespoons chopped cilantro, 2 minced garlic cloves, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cinnamon, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne, 1 tablespoon olive oil for searing.
- Tomato skillet sauce: 1 tablespoon olive oil, 1/2 cup diced yellow onion, 1 diced red bell pepper, 1 diced green bell pepper, 4 minced garlic cloves, 2 tablespoons tomato paste, 1 can 28 ounces crushed tomatoes, 1/2 cup beef broth or water, 1 teaspoon sugar, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper.
- Finish: 2 tablespoons chopped parsley, 1 tablespoon chopped cilantro, 1 tablespoon lemon juice, pita or cooked rice for serving.
Do This
- 1. Mix beef, grated onion, herbs, garlic, salt, and spices gently until just combined.
- 2. Shape into 16 small oval kefta pieces, about 2 tablespoons each.
- 3. Sear kefta in 1 tablespoon olive oil over medium-high heat for 2 minutes per side; transfer to a plate.
- 4. Cook onion and bell peppers in the same skillet for 5 minutes, then add garlic and tomato paste.
- 5. Stir in crushed tomatoes, broth, sugar, oregano, smoked paprika, salt, and pepper; simmer 5 minutes.
- 6. Nestle kefta into the sauce, cover, and simmer 10 to 12 minutes, until the beef reaches 160°F.
- 7. Finish with parsley, cilantro, and lemon juice; serve hot with rice or warm pita.
Why You’ll Love This Recipe
- Big flavor, simple method: Warm spices, garlic, herbs, tomatoes, and peppers turn everyday ground beef into a cozy skillet dinner.
- Great for rice or pita: The sauce is rich and spoonable, perfect for soaking into fluffy rice or scooping with warm flatbread.
- Weeknight-friendly: Everything cooks in one skillet in about 45 minutes from start to finish.
- Flexible and comforting: Adjust the heat, swap the peppers, or add chickpeas for a heartier meal.
Grocery List
- Produce: Yellow onions, red bell pepper, green bell pepper, garlic, fresh parsley, fresh cilantro, lemon.
- Meat: 1 pound 85/15 ground beef.
- Dairy: None required; optional plain yogurt for serving.
- Pantry: Olive oil, crushed tomatoes, tomato paste, beef broth or water, kosher salt, black pepper, ground cumin, sweet paprika, smoked paprika, ground coriander, ground cinnamon, cayenne pepper, dried oregano, sugar, rice or pita for serving.
Full Ingredients
For the Beef Kefta
- 1 pound 85/15 ground beef, cold
- 1/4 cup finely grated yellow onion, lightly squeezed to remove excess liquid
- 3 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 2 garlic cloves, finely minced or grated
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, or up to 1/4 teaspoon for more heat
- 1 tablespoon olive oil, for searing
For the Garlicky Tomato Pepper Sauce
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 medium red bell pepper, diced into 1/2-inch pieces
- 1 medium green bell pepper, diced into 1/2-inch pieces
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 can 28 ounces crushed tomatoes
- 1/2 cup low-sodium beef broth or water
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
To Finish and Serve
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- Cooked long-grain rice, couscous, or warm pita, for serving
- Optional: plain yogurt, lemon wedges, or extra chopped herbs
Step-by-Step Instructions
Step 1: Mix the kefta gently
In a medium bowl, combine the ground beef, grated onion, parsley, cilantro, minced garlic, kosher salt, cumin, sweet paprika, coriander, cinnamon, black pepper, and cayenne. Use clean hands or a fork to mix just until the seasonings are evenly distributed. Avoid overmixing, which can make the kefta dense instead of tender.
Step 2: Shape the beef into small kofta-style pieces
Divide the mixture into 16 equal portions, about 2 tablespoons each. Shape each portion into a short oval or small log, roughly 2 1/2 inches long and 1 inch thick. Place them on a plate or small tray. If you have time, refrigerate the shaped kefta for 10 minutes to help them firm up before searing.
Step 3: Sear the kefta
Heat a large 12-inch skillet over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil and swirl to coat the pan. Add the kefta in a single layer, leaving a little space between each piece. Sear for 2 minutes on the first side and 2 minutes on the second side, just until browned. They will not be fully cooked yet. Transfer the browned kefta to a plate.
Step 4: Sauté the onions and peppers
Reduce the heat to medium. Add 1 tablespoon olive oil to the same skillet. Add the diced onion, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan. The vegetables should begin to soften but still have some shape.
Step 5: Build the garlicky tomato sauce
Add the minced garlic and tomato paste to the skillet. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the tomato paste darkens slightly. Stir in the crushed tomatoes, beef broth or water, sugar, dried oregano, smoked paprika, kosher salt, and black pepper. Bring the sauce to a steady simmer over medium heat.
Step 6: Simmer the kefta in the sauce
Return the seared kefta to the skillet, nestling the pieces into the tomato sauce. Spoon a little sauce over the top of each piece. Reduce the heat to medium-low, cover the skillet, and simmer for 10 to 12 minutes, until the kefta are cooked through and register 160°F in the center on an instant-read thermometer.
Step 7: Finish with herbs and lemon
Uncover the skillet and simmer for 2 to 3 minutes more if you want a thicker sauce. Turn off the heat. Stir in the chopped parsley, chopped cilantro, and fresh lemon juice. Taste the sauce and adjust with a pinch more salt, black pepper, or lemon juice as needed.
Step 8: Serve hot
Serve the beef kefta tomato skillet hot, spooned over cooked rice or alongside warm pita. Add a dollop of plain yogurt, extra herbs, or lemon wedges if you like a cool, bright contrast to the spiced tomato sauce.
Pro Tips
- Keep the beef cold: Cold ground beef is easier to shape and holds together better when seared.
- Grate the onion: Grated onion blends into the meat and keeps the kefta juicy without leaving large onion pieces.
- Do not fully cook during searing: The kefta finish gently in the sauce, which keeps them tender and allows them to absorb flavor.
- Adjust the sauce thickness: For a looser sauce, add an extra 1/4 cup broth. For a thicker skillet, simmer uncovered for a few extra minutes at the end.
- Use a thermometer: Ground beef should reach an internal temperature of 160°F for safe serving.
Variations
- Spicy harissa kefta skillet: Stir 1 to 2 tablespoons harissa paste into the sauce with the tomato paste, and increase the cayenne to 1/4 teaspoon.
- Chickpea tomato kefta skillet: Add 1 drained and rinsed 15-ounce can chickpeas to the sauce when you add the crushed tomatoes for extra texture and heartiness.
- Lamb or turkey version: Replace half or all of the beef with ground lamb for a richer flavor, or use ground turkey for a lighter version. If using turkey, add 1 tablespoon extra olive oil to the meat mixture for moisture.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over medium-low heat for 8 to 10 minutes, adding a splash of water or broth if the sauce has thickened. You can also microwave individual portions in 60-second intervals until hot. To freeze, cool completely, then freeze the kefta and sauce together in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, shape the raw kefta up to 24 hours in advance and keep them covered in the refrigerator until ready to sear and simmer.
Nutrition (per serving)
Calories: 418 kcal | Carbs: 22g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Fiber: 6g | Sugar: 12g | Sodium: 872mg | Cholesterol: 81mg
