Algerian Meatballs in a Chickpea Sauce : Mtewem

French

Mtewem is an Algerian garlic-forward stew where tender meatballs simmer in a reduced tomato sauce with chickpeas.

This recipe covers the garlic paste : Dersa, timing, and simple tricks to keep meatballs soft and the sauce glossy.

Algerian Mtewem in Red Sauce : Garlic Meatballs with Chickpeas

If there’s one dish my kids ask for all through Ramadan, it’s mtewem.

The moment garlic starts slowly mellowing in the pot, they’re already hovering in the kitchen, impatient for dinner.

The name says it all: “toum” means garlic in Arabic, and it’s what gives this Algerian classic its warm, comforting character.

In our red-sauce version, I make tender meatballs that simmer gently in a reduced tomato sauce until it turns glossy and almost syrupy.

It’s rich, fragrant, and it vanishes fast, especially with plenty of bread for scooping up every last spoonful.

Traditionally, mtewem is also made in a white sauce, often served for celebrations and finished with toasted almonds for an elegant touch.

At home, though, my husband always votes for the red one: deeper, bolder, and very “tagine-like.”

On an iftar table, it fits perfectly beside chorba and a hot matlouh.

Best of all, it’s truly simple. For special days, I add a few meat chunks; on busy evenings, I cook meatballs only, faster, just as satisfying.

Ingredients You’ll Need for Algerian Mtewem (Red Sauce + Tender Meatballs)

For the red sauce

• 300 g meat chunks: beef or lamb, cut evenly for steady cooking.
• 2 tbsp neutral oil: for browning without burning.
• 1 tbsp butter (or smen/clarified butter): rounder flavor and a silkier sauce.
• 1 small onion: finely chopped or grated so it melts into the sauce.
• 1 handful chickpeas (soaked overnight): rinse before adding.
• 5 garlic cloves: the heart of the dish, crushed or grated.
• Salt + black pepper: season gradually, especially because the sauce reduces.
• Ground cumin: the signature warm note.
• Red pepper or paprika: color and gentle warmth.
• 1/2 tsp tomato paste: intensifies the sauce.

For the meatballs

• 250 g ground meat: beef works beautifully; lamb for a richer option.
• 2 garlic cloves: finely grated for even flavor.
• Salt + black pepper + cumin + sweet paprika: balanced, warm seasoning.
• 2 slices white sandwich bread: best for a soft, tender bite.
• 4 tbsp milk: to soak the bread.
• 1 egg: helps bind (use just the yolk if your meat quantity is small).

Step-by-step Mtewem in Red Sauce

1) Start the sauce

• Use a wide pot (meatballs cook best when they’re not stacked).
• Heat oil + butter (or smen) on low heat.
• Add onion, then meat chunks and brown well, this builds the base flavor.

2) Make the garlic paste (dersa)

• In a mortar, crush garlic + salt + cumin + sweet paprika into a paste.
• Loosen with a tiny splash of water, then add to the pot.

3) Build and simmer

• Stir in tomato paste and cook 2–3 minutes to deepen the taste.
• Add soaked chickpeas, then pour in boiling water to cover the meat.
• Simmer until the meat is tender. If using pre-cooked chickpeas, wait and add them later with the meatballs.

4) Mix the meatballs

• Soak the bread in milk, then squeeze (moist, not dripping).
• Combine ground meat + garlic + spices + egg, then fold in the soaked bread.
• Mix just until cohesive, overmixing can make meatballs firm.

5) Shape and chill

• Roll meatballs about 3 cm wide.
• Chill 10-15 minutes if possible so they hold their shape.

6) Cook meatballs in the sauce

• Lower heat to a gentle simmer (no strong boil).
• Drop meatballs in one by one, in a single layer.
• Simmer until cooked through and the sauce is reduced and glossy.
• Taste and adjust seasoning at the end.

Tips for soft, tender meatballs

• Bread + milk is the tenderness secret: squeeze lightly, don’t dry it out.
• Keep meatballs around 3 cm for even cooking.
• Let them rest in the fridge 10 minutes so they don’t crack.
• Simmer gently and don’t stir right away, shake the pot instead.

What to serve with Mtewem (Ramadan-friendly)

• Matlouh (Algerian semolina bread): perfect for scooping up sauce.
• Chorba Algerian or chorba frik: a classic pairing at iftar.
• A simple Ramadan plate: dates + water/lben, soup, then mtewem + bread, plus a crisp crudités salad.

Storage, freezing, and reheating

• Fridge: 2-3 days in an airtight container, ideally with sauce covering the meatballs.
• Freeze: portioned meatballs + sauce up to 2 months.
• Reheat: low simmer; add a small splash of water if the sauce thickened.
• Avoid a hard boil, it can toughen or break the meatballs.

FAQ

• How many meatballs from 250 g / 300 g? About 12-16 (250 g) or 15-20 (300 g) if you shape them around 3 cm.
• Can I replace sandwich bread? Yes: breadcrumbs or grated potato work, but bread + milk stays the softest.
• How do I stop meatballs from breaking? Gentle simmer, brief chill, and don’t stir early.
• Can I make it without meat chunks? Yes, meatballs only = faster cooking.
• Can I freeze it? Yes, meatballs and sauce freeze very well.

Other recipes for Ramadan

• Crispy Minced Lamb Samosas with Spring Roll Wrappers
• Authentic Moroccan Harira Soup
• Tunisian Brik with Egg and Tuna