Algerian Kefta (Meatballs)

4 steps · 23 min total

1. 01

   Form the Kefta

   In a large bowl, combine the ground beef with half of the minced garlic and 1 tablespoon of the chopped onion. Use your hands to mix everything until it's fully incorporated. Shape the mixture into 1 1/2-inch oblong patties; you should end up with 12 to 14 meatballs.
2. 02

   Brown the Patties

   Heat a large skillet over medium-high heat. Working in batches, brown the patties in the hot skillet until they're crispy on both sides and no longer pink in the center, which should take about 10 minutes. Transfer the browned meatballs to a rimmed serving dish and set aside.
3. 03

   Simmer the Sauce

   Reduce the heat to medium. Stir the remaining chopped onion into the drippings in the skillet, seasoning with salt and pepper. Cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining garlic and cook for another 30 seconds, until fragrant. Add the plum tomatoes and dried parsley, then pour in the water; continue cooking until the tomatoes are soft, about 5 minutes.
4. 04

   Serve the Kefta

   Pour the warm tomato sauce directly over the browned meatballs in the serving dish.