Algerijns Kefta Gehaktballetjes

Bereiding

1. 1

   meng 454 g rundergehakt with 1/2 of the minced 4 knoflooken and 1 tablespoon chopped 75 g ui in een grote bowl. meng with your hands tot fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

2. 2

   verhit een grote skillet op middelhoog vuur. bak bruin patties in batches in the hot skillet tot krokant on both sides and no longer pink in the center, ongeveer 10 minuten. Set meatballs aside in a rimmed serving dish.

3. 3

   laat inkoken verhit to medium and roer remaining chopped ui into drippings in the skillet. breng op smaak with zout naar smaak and paprika peper naar smaak. kook, stirring constantly, tot ui has softened and turned translucent, ongeveer 5 minuten. roer erdoor remaining knoflook and kook for 30 seconds. roer erdoor Roma tomaten, gedroogde 1 theelepel peterselie, and ras el hanout. giet erbij 120 ml water. kook tot tomaten are zacht, ongeveer 5 minuten.

4. 4

   giet tomatensaus over meatballs to serveer.