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Meat, Maghreb and Middle East

Mtewem, garlic and chickpea meatballs

Mtewem is an Algerian dish of beef and lamb meatballs loaded with garlic, simmered in a tomato sauce with chickpeas. It serves 4, takes 1 hour, stays easy to make, and costs about €2.60 per person. The key is crushing the garlic well into the meat and keeping the simmer gentle so the meatballs don't break apart.

Tonight, garlicky mtewem meatballs simmering in a red sauce with chickpeas, a gentle, fragrant little dish from Algeria.

Mtewem, garlic and chickpea meatballs
Total time
1 h
Difficulty
Easy
Cost per person
€2.60
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Mtewem takes its name from the garlic, used generously in both the meat and the sauce. After a long simmer, the garlic loses its sharp bite and turns mellow and fragrant instead. The tomato sauce, seasoned with cumin and paprika, coats tender meatballs and soft chickpeas. You'll want bread on hand to scoop up every bit of sauce.

This is a weeknight dish that needs little attention once the meatballs are in the sauce. Kids tend to like it since cooked garlic loses its harshness and the texture stays soft. Mon Chou offers this simple version, built for a dinner that simmers quietly while you get other things done.

The ingredients

4 people

Butcher

  • Ground beef and lamb 600 g

Fruits and vegetables

  • Garlic 8 cloves
  • Onion 2
  • Flat leaf parsley 1 sprigs

Pantry

  • Cooked chickpeasoften in the pantry 200 g
  • Breadcrumbsoften in the pantry 3 tbsp
  • Tomato pasteoften in the pantry 2 tbsp
  • Crushed tomatoesoften in the pantry 300 g
  • Ground cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1

Bakery

  • Round bread 1

Allergens Gluten, Eggs

The step by step recipe

  1. Mix the meat with six crushed garlic cloves, the chopped parsley, the egg, the breadcrumbs, salt and pepper.

    Knead for a while, the mixture turns smooth and stays tender.

  2. Cook the chopped onion in the oil with the remaining garlic, then add the tomato paste, crushed tomatoes, cumin, paprika and 50 cl of water. 10 min

    Let the sauce start simmering before adding the meatballs.

  3. Shape the mixture into walnut sized meatballs.

    Wet your hands so the mixture doesn't stick.

  4. Drop the meatballs into the simmering sauce along with the chickpeas. 30 min

    Don't stir with a spoon, shake the pot instead, the meatballs stay whole.

  5. Adjust the seasoning and serve with the bread.

    Let it rest 5 minutes off the heat, the sauce thickens.

Our tips to get it right

  • Mix the meat ahead of time and let it rest in the fridge for 30 minutes, the meatballs hold together better once cooked.
  • Use a wide pot so all the meatballs cook in the sauce without stacking on top of each other.
  • If the sauce reduces too fast, add a splash of hot water rather than cold, so the simmer doesn't stop.

The variations

  • Use all beef instead of the beef and lamb mix if you prefer a more straightforward flavor.
  • For a vegetarian version, swap the meat for mashed chickpea balls mixed with breadcrumbs and egg.
  • For young kids, cut the garlic down to four cloves and go lighter on the cumin in the sauce.

What to serve it with

  • Round bread for dipping
  • Cucumber and tomato salad
  • Mint tea

Storage

Mtewem keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, meatballs and sauce together. Reheat gently in a pot, adding a little water if the sauce has thickened.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape the meatballs the day before and keep them raw in the fridge. Drop them into the simmering sauce when you're ready to cook, the result stays the same.

Can you use dried chickpeas instead of cooked ones?

Yes, but you'll need to soak and cook them ahead until tender. Canned or jarred cooked chickpeas save time without changing the flavor.

Is the garlic too strong for kids?

No, garlic simmered this long in the meat and sauce turns mellow and fragrant rather than sharp. You can still cut back the amount if you're cooking for young children.

Can you replace the breadcrumbs with something else?

You can use crumbled stale bread in place of breadcrumbs. It gives the same soft texture to the meat mixture.

How long does it take to make a batch of mtewem, garlicky meatballs with chickpeas and bread?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a batch of mtewem, garlicky meatballs with chickpeas and bread?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a batch of mtewem, garlicky meatballs with chickpeas and bread cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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