Algerian Kefta Meatballs in Garlic Tomato Sauce

Combine ground beef with a portion of minced garlic and a spoonful of chopped onion. Use your hands to blend the ingredients until they are fully combined. Form the mixture into 1 1/2-inch oblong patties, resulting in 12 to 14 meatballs.

Heat a skillet over a moderate-high heat. Cook the patties in batches until they are golden brown on both sides and no longer pink in the center, approximately 10 minutes. Transfer the cooked meatballs to a rimmed serving dish and repeat with the remaining patties.

Decrease the heat to a moderate level. Add the remaining chopped onion to the skillet and stir constantly until it is softened and translucent, around 5 minutes. Sprinkle salt and pepper to taste. Continue cooking the onions in their own juices, stirring frequently, until they are tender.

Introduce the remaining half of the minced garlic into the skillet and cook for 30 seconds. Add the remaining portion of chopped onion, then stir in the roma tomatoes, dried parsley, ras el hanout, and water. Allow the mixture to simmer until the tomatoes are soft, approximately 5 minutes.

Pour the tomato sauce over the meatballs and serve.