ALGERIAN RECIPES KEFTA (MEATBALLS)

Ingredients

-        4 cloves garlic, chopped

-        ¼ cup finely chopped onion

-        Salt and pepper to taste

-        3 roma (plum) tomatoes, diced

-        1 teaspoon dried parsley

-        ½ teaspoon rasel hanout (optional)

-        ½ cup water

-        Add all ingredients to list

Method 

  -         Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

   -         Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.

   -         Lower the heat, stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.

  -         Stir in the roma tomatoes, dried parsley, rasel hanout, and water. Cook until the tomatoes are soft, about 7 minutes. Pour the tomato sauce over the meatballs and serve.

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