Algerian Kefta (Meatballs) Recipe

Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1½-inch oblong patties.

Heat a skillet over medium-high heat. Brown the patties in batches for about 10 minutes until they are crispy on both sides and are no longer pink in the center. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.

Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly for about 5 minutes until the onion has softened and turned translucent. Stir in the remaining half of the garlic and cook for about 30 seconds.

Stir in the roma plum tomatoes, dried parsley, ras el hanout, and water. Cook for about 5 minutes until the tomatoes are soft. Pour the tomato sauce over the meatballs and serve.