Algerian Kefta (Meatballs)

Ingredients

• 1 lb ground beef
• 4 clove garlic
• ½ cup onion
• 1 tsp salt
• ½ tsp black pepper
• 3 plum tomatoes
• 1 tsp dried parsley
• ½ cup water
• 1 tsp ras el hanout (optional)
• 1 tbsp olive oil

Steps

1. In a bowl, combine ground beef with half of the minced garlic and 1 tablespoon of chopped onion. Season with salt and pepper, then mix well and form into 12-14 oblong meatballs.
2. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs in batches until crispy and cooked through, about 10 minutes. Remove and set aside.
3. Reduce heat to medium. Add remaining chopped onion to the skillet and cook until softened and translucent, about 5 minutes, scraping up any browned bits.
4. Stir in the remaining garlic and cook for 30 seconds until fragrant. Add the chopped plum tomatoes, dried parsley, and ras el hanout (if using).
5. Pour in water, bring to a simmer, and cook until the tomatoes are soft and the sauce has slightly thickened, about 5 minutes.
6. Return the meatballs to the skillet, coating them in the tomato sauce. Serve hot.