Forget Boring Meatballs! Try These Tunisian "Kefta" – The Potato and Egg Secret for the Ultimate Flavor

Those who spend a significant amount of time preparing meal for the entire family might already know that quite many recipes have a pretty different version when adapted in another country.

That said, classic meatballs can be prepared in hundreds of different ways across the world, though the Tunisian variant is probably the most intriguing one. Thanks to potatoes and eggs added to the meat, the meatballs turn out tender and even juicier than in the original recipe — just try it.

Here’s what you need: 500 g of minced meat (chicken, beef, or lamb), 1 boiled potato, 2 hard-boiled eggs, 3–4 cloves of garlic, fresh herbs to taste, salt, ground black pepper, turmeric, cinnamon.

Grate the boiled potatoes, dice the eggs into small cubes, mince the garlic, and finely chop the herbs. Mix the ground meat with the potatoes, eggs, garlic, and herbs; add salt and spices, and knead well until smooth.

Form small oval patties and first fry them in a skillet until golden brown.

Prepare the sauce in a separate pan: heat a little oil, add the garlic and chopped tomatoes, fry for about 5 minutes, then pour in a cup of water, season with salt and spices, and bring to a boil.

Place the cooked patties in the sauce and let them warm through slightly so that they absorb the flavor. Serve warm with any side dish, be that rice, bulgur, couscous or anything else you like.