Algerian Kefta (Meatballs)
These aromatic meatballs arrive at Algerian tables in a tomato broth, their flavor deepened by browned onions and garlic. The technique matters: rather than baking, kefta simmers gently in sauce, which keeps the meat tender while the cooking liquid absorbs the spice and herb notes. Fresh parsley stirred in at the end brightens everything. This is everyday cooking that tastes intentional, best served with crusty bread to soak up the sauce.
Instructions
Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl.
Mix with your hands until fully incorporated.
Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
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.
Set meatballs aside in a rimmed serving dish.
Reduce heat to medium and stir remaining chopped onion into drippings in the skillet.
Season with salt and pepper.
Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes.
Stir in remaining garlic and cook for 30 seconds.
Stir in Roma tomatoes, dried parsley, and ras el hanout.
Pour in water.
Cook until tomatoes are soft, about 5 minutes.
Pour tomato sauce over meatballs to serve..
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