Algerian Kefta (Meatballs)

1. Combine the ground beef with half of the minced garlic and 1 tablespoon of chopped onion in a large bowl, mixing with your hands until fully incorporated.
2. Shape into 1½-inch oblong patties. You should get 12 to 14 meatballs.
3. Heat a large skillet over medium-high heat and brown the patties in batches until crisp on both sides and no longer pink in the centre, about 10 minutes, then set aside in a rimmed serving dish.
4. Reduce the heat to medium and stir the remaining chopped onion into the drippings, season with salt and pepper, and cook, stirring constantly, until softened and translucent, about 5 minutes.
5. Stir in the remaining garlic and cook for 30 seconds, then add the tomatoes, dried parsley and ras el hanout.
6. Pour in the water and cook until the tomatoes are soft, about 5 minutes.
7. Pour the tomato sauce over the meatballs to serve.

Tips from the ZestyPlate Kitchen

• Mix the meat only until it just comes together. Over-working it gives you tough kefta.
• Get a good crust on the patties before they go into the sauce, since that browning adds real depth.
• Build the sauce in the same pan to make use of the browned bits stuck to the bottom.
• Give the meatballs a few minutes back in the sauce so they take on the spices.