Algerian Kefta (Meatballs)
Beef kefta meatballs simmered in a spiced tomato sauce with garlic, onion, parsley, and ras el hanout.
Pasos
- 1
In a large bowl, combine ground beef with half of the minced garlic and half of the chopped onion; mix with your hands until well combined. Shape the mixture into 12 to 14 oblong patties about 1 1/2 inches long.
- 2
Heat a large skillet over medium-high heat. Brown patties in batches until crispy on the outside and no longer pink in the center, about 10 minutes total. Transfer meatballs to a rimmed serving dish.
- 3
Reduce heat to medium and add the remaining onion to the drippings; season with salt and pepper. Cook, stirring, until the onion softens and turns translucent, about 5 minutes.
- 4
Stir in the remaining garlic and cook for 30 seconds. Add plum tomatoes, parsley, and ras el hanout. Pour in water and cook until tomatoes are soft, about 5 minutes.
- 5
Return the meatballs to the sauce and simmer until heated through. Serve the tomato sauce over the meatballs.
