Step 1 of 5
Algerian Kefta (Meatballs)
Combine ground beef with half the crushed garlic and 1 tablespoon of the chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape into 12–14 oblong patties, about 1½ inches long.
Step 2
Heat a large skillet over medium-high heat. Brown the meatballs in batches until crispy on both sides and cooked through, about 10 minutes total. Transfer to a rimmed serving dish.
Step 3
Reduce heat to medium. Stir the remaining onion into the pan drippings, season with salt and pepper, and cook until softened and translucent, about 5 minutes.
Step 4
Add the remaining garlic and cook for 30 seconds. Stir in the tomatoes, dried parsley, and ras el hanout, then pour in the water. Cook until the tomatoes have softened into a sauce, about 5 minutes.
Step 5
Pour the tomato sauce over the meatballs and serve immediately.
