Algerian Kefta (Meatballs)

Instructions

1. 1

   Mix Meatball Ingredients

   5 min

   In a large mixing bowl, combine ground beef with half of the crushed garlic and 1 tablespoon of chopped onion. Use your hands to mix the ingredients well until they are fully incorporated and the mixture feels slightly sticky. This ensures that the flavors meld together effectively.

2. 2

   Form Meatballs

   13 min

   Take portions of the mixture and shape them into oblong patties, each about 1.5 inches long. Aim for uniformity in size to ensure even cooking; you should end up with approximately 12 to 14 meatballs.

3. 3

   Brown Meatballs in Skillet

   16 min

   Heat a large skillet over medium-high heat until it's hot, then add the meatballs in batches. Cook them for about 10 minutes, turning occasionally, until they are golden brown and crispy on the outside, and cooked through. Once done, transfer the meatballs to a rimmed dish to keep warm.

4. 4

   Sauté Onions

   8 min

   Reduce the heat to medium and add the remaining chopped onion to the skillet, scraping up any brown bits left from the meatballs. Season with salt and pepper, and sauté until the onion becomes soft and translucent, which should take about 5 minutes.

5. 5

   Cook Tomato Sauce

   8 min

   Stir in the remaining garlic and cook for about 30 seconds until fragrant. Then incorporate the plum tomatoes, dried parsley, and water into the skillet. Allow the mixture to simmer until the tomatoes soften, which should take around 5 minutes, creating a rich sauce.

6. 6

   Plate and Serve

   2 min

   Arrange the meatballs on a serving dish and generously spoon the tomato sauce over the top. This dish is best enjoyed warm, allowing the flavors to meld beautifully.