Juicy Algerian beef meatballs browned until crisp, then simmered in a fragrant tomato sauce spiced with garlic and ras el hanout — comforting and full of warmth.
- 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
Video
Preparation
- 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.
- Shape into 1½-inch oblong patties — you should get 12 to 14 meatballs.
- 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.
- 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.
- Stir in the remaining garlic and cook for 30 seconds, then add the tomatoes, dried parsley and ras el hanout.
- Pour in the water and cook until the tomatoes are soft, about 5 minutes.
- Pour the tomato sauce over the meatballs to serve.
