Algerian Kefta (Meatballs)

Instructions

1- Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl.

2- Mix with your hands until fully incorporated.

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

4- Heat a large skillet over medium-high heat.

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

6- Set meatballs aside in a rimmed serving dish.

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

8- Season with salt and pepper.

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

10- Stir in remaining garlic and cook for 30 seconds.

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

12- Pour in water.

13- Cook until tomatoes are soft, about 5 minutes.

14- Pour tomato sauce over meatballs to serve.