Algerian Kefta (Meatballs)
Description
These simple ground beef meatballs in a garlicky fresh Roma tomato sauce are best served with a crusty French baguette.
Ingredients
•
1 pound lean ground beef
•
4 cloves garlic, minced, divided
•
1/4 cup finely chopped onion, divided
•
salt and pepper to taste
•
3 roma (plum) tomatoes, diced
•
1 teaspoon dried parsley
•
1/2 teaspoon ras el hanout
•
1/2 cup water
Directions
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.
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.
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.
4
Pour tomato sauce over meatballs to serve.