Algerian Kefta (Meatballs)

1. 1

   In a large bowl, combine the ground beef with 1/2 of the minced garlic and 1 tablespoon of the chopped onion. Mix with your hands until well combined. Form the meat mixture into 1 1/2-inch oblong patties; you should end up with 12 to 14 meatballs.

2. 2

   Heat a large skillet over medium-high heat. Brown the patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Transfer the meatballs to a rimmed serving dish.

3. 3

   Reduce the heat to medium and stir the remaining chopped onion into the drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until the onion softens and turns translucent, about 5 minutes. Stir in the remaining garlic and cook for 30 seconds. Stir in the Roma tomatoes, dried parsley, and ras el hanout. Pour in the water. Cook until the tomatoes are soft, about 5 minutes.

4. 4

   Pour the tomato sauce over the meatballs to serve.

• Calories 416.9 kcal High
• Protein 26.65 g Good Source
• Carbs 8.17 g Moderate
• Total Fat 30.08 g High
• Saturated Fat 12.15 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 107.36 mg High
• Sodium 108.53 mg Low Source
• Fiber 0.97 g Low Source
• Sugar 4.54 g Moderate
• Added Sugar 1.67 g Low Source
• Calcium 42.9 mg Low Source
• Iron 2.69 mg Moderate
• Potassium 21.14 mg Low Source
• Vitamin A 175.15 mcg_rae Moderate
• Vitamin C 15.05 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅