Name: Algerian Kefta (Meatballs)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3 servings
Ingredients: 1 pound lean ground beef; 4 cloves garlic, minced, divided; 0.25 cup finely chopped onion, divided; salt and pepper to taste; 3 roma (plum) tomatoes, diced; 1 teaspoon dried parsley; 0.5 teaspoon ras el hanout; 0.5 cup water

Ingredients

1 pound lean ground beef
4 cloves garlic, minced, divided
0.25 cup finely chopped onion, divided
salt and pepper to taste
3 roma (plum) tomatoes, diced
1 teaspoon dried parsley
0.5 teaspoon ras el hanout
0.5 cup water

Instructions

Step 1

Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped 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.
Step 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.
Step 3

Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. 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 parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
Step 4

Pour tomato sauce over meatballs to serve.

Enjoy your meal!