Algerian Kefta

Instructions

1. 1

   Combine Meatball Ingredients

   5 min

   In a large mixing bowl, thoroughly combine ground beef, half of the crushed garlic, and the chopped onion. Use your hands to mix everything together until the ingredients are evenly distributed, ensuring a cohesive texture.

2. 2

   Form Meatballs

   10 min

   Take portions of the mixture and shape them into elongated patties, roughly 1.5 inches in length. Aim for about 12 to 14 meatballs, ensuring they are uniform in size for even cooking.

3. 3

   Brown Meatballs

   13 min

   Heat a large skillet over medium-high heat and add the meatballs in batches, cooking until they are golden brown and crispy on all sides, which should take around 10 minutes. Once browned and cooked through, transfer the meatballs to a serving dish and set aside.

4. 4

   Sauté Onions

   5 min

   Reduce the heat to medium and add the remaining chopped onion to the skillet, utilizing the drippings for flavor. Season with salt and pepper, and sauté until the onion turns soft and translucent, about 5 minutes, stirring occasionally.

5. 5

   Prepare Tomato Sauce

   7 min

   In the skillet, add the remaining garlic and cook for an additional 30 seconds until fragrant. Stir in the plum tomatoes, dried parsley, and ras el hanout, then pour in water. Let the sauce simmer for about 5 minutes, or until the tomatoes break down and the sauce thickens slightly.

6. 6

   Serve with Sauce

   2 min

   Carefully pour the flavorful tomato sauce over the meatballs in the serving dish just before serving. This will enhance the flavors and keep the meatballs moist.