One of the great things about this recipe is that the leftovers can be completely transformed into something else, equally delicious. Kefta balls are a Middle Eastern meatball, made of ground meat, onions, filler and spices. I’ve adapted my recipe to use half meat, half beans. The beans give it a subtle added something and make it taste richer.
- 1/4 lb hamburger, raw, defrosted
- 2 eggs
- 1 cup cooked cracked wheat
- 1 15 oz can kidney or black beans, drained
- 1 tsp each cumin, coriander, curry powders
- 1 small onion, diced
Start by pureeing the beans in a large bowl (a hand blender works best for this). Then add the hamburger and puree a bit more. Add the eggs, onions and spices and puree some more. Add the wheat in stages, pureeing well until it sticks together. The mixture should resemble some very unappetizing glop.
Form large patties and place on a well-oiled baking sheet. Bake at 350° F for about 20 minutes, but it depends on how large the patties are. You can also make these in advance, just up until the point when you stick them in the oven.
I last served these with hot buttered couscous and carrot, apple raisin salad. Another good menu choice is with pita bread spread with tahini and cucumber salad.