Algerian Kefta (Meatballs)

Method

1. 1

   Combine 454 g of ground beef with 1/2 of the minced 4 garlics and 1 tablespoon chopped 75 g of onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

2. 2

   Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

3. 3

   Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt to taste and pepper to taste. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried 1 tsp of parsley, and ras el hanout. Pour in 120 ml of water. Cook until tomatoes are soft, about 5 minutes.

4. 4

   Pour tomato sauce over meatballs to serve.