Algerian Kefta (Meatballs)

Beef · Algerian classic.

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

Method

1. Prep and chop — Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl.
2. Mix together — Mix with your hands until fully incorporated.
3. Mix together — Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
4. Heat the pan — 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.
5. Continue cooking — Set meatballs aside in a rimmed serving dish.
6. Prep and chop — Reduce heat to medium and stir remaining chopped onion into drippings in the skillet.
7. Stir — Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes.
8. Stir — Stir in remaining garlic and cook for 30 seconds.
9. Stir — Stir in Roma tomatoes, dried parsley, and ras el hanout.
10. Continue cooking — Pour in water. Cook until tomatoes are soft, about 5 minutes.
11. Serve — Pour tomato sauce over meatballs to serve.

More Algeria recipes

• Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
• Algerian Carrots
• Algerian Flafla (Bell Pepper Salad)
• Cheese Borek
• Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
• Chtitha Batata (Algerian Potato Stew)