Algerian Kefta (Meatballs)

Steps

1. 1
   Step 1:

   Combine the ground beef with half of the crushed garlic and 1 tablespoon of the chopped onion in a large bowl.

2. 2
   Step 2:

   Mix with your hands until fully incorporated.

3. 3
   Step 3:

   Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

4. 4
   Step 4:

   Heat a large skillet over medium-high heat.

5. 5
   Step 5:

   Brown the patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes.

   10 min
6. 6
   Step 6:

   Set the meatballs aside in a rimmed serving dish.

7. 7
   Step 7:

   Reduce the heat to medium and stir the remaining chopped onion into the drippings in the skillet.

8. 8
   Step 8:

   Season with salt and pepper.

9. 9
   Step 9:

   Cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.

   5 min
10. 10
    Step 10:

    Stir in the remaining garlic and cook for 30 seconds.

11. 11
    Step 11:

    Stir in the Roma tomatoes, dried parsley, and ras el hanout.

12. 12
    Step 12:

    Pour in the water.

13. 13
    Step 13:

    Cook until the tomatoes are soft, about 5 minutes.

    5 min
14. 14
    Step 14:

    Pour the tomato sauce over the meatballs to serve.