Savory Algerian Meatballs: A Classic Delight

Ingredients

• 1 lb of lean ground beef
• Minced garlic (4 cloves), separated
• Chopped onion (1/4 cup), divided
• Salt and pepper for seasoning
• 3 roma (plum) tomatoes, finely diced
• A hint of dried parsley (1 teaspoon)
• Optional touch of ras el hanout (1/2 teaspoon)
• A splash of water (1/2 cup)

Step 1

Begin by mixing ground beef with minced garlic and chopped onion. Use your hands to blend them well. Shape the mixture into oblong patties of about 1 1/2 inches each, creating around 12 to 14 meatballs.

Step 2

Next, heat a skillet over medium-high heat and brown the patties in batches until they achieve a crispy texture on both sides and are cooked through, which typically takes roughly 10 minutes. Place the cooked meatballs in a serving dish with a rim and repeat the process with the rest of the patties.

Step 3

Lower the heat to medium and incorporate the remaining chopped onion into the skillet. Season with salt and pepper and sauté the onions in the drippings until they become soft and translucent, which usually takes about 5 minutes. Add the remaining garlic and cook for an additional 30 seconds.

Step 4

Introduce roma tomatoes, dried parsley, ras el hanout, and water to the skillet. Simmer until the tomatoes have softened, approximately 5 minutes. Finally, pour this flavorful tomato sauce over the meatballs and they are ready to be served.