North African Algerian Kefta (Meatballs) with Ground Beef, 4 Cloves Crushed Garlic, 1/2 cup Onion. Ready in 30 minutes.
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Ingredients
- •1 lb Ground Beef
- •4 Cloves Crushed Garlic
- •1/2 cup Onion
- •To taste Salt
- •To taste Pepper
- •3 Plum Tomatoes
- •1 tsp Parsley
- •1/2 cup Water
Instructions
- 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.
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