Algerian Kefta (Meatballs)

Ingredients

• 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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Put the beef in a large bowl with half the crushed garlic and a tablespoon of the onion.
2. Season and work the mixture together with your hands until evenly combined.
3. Shape into 12 to 14 oblong meatballs, about 1 1/2 inches long.
4. Brown the meatballs in batches in a hot, dry large skillet, turning until crisp on the outside and cooked through, about 10 minutes.
5. Lift the meatballs into a serving dish and set aside.
6. Lower the heat under the skillet to medium, add the rest of the onion to the fat left behind, season, and cook, stirring often, until soft and translucent, about 5 minutes.
7. Add the remaining garlic and cook for 30 seconds, stirring.
8. Stir in the plum tomatoes, parsley and water, and cook until the tomatoes break down and soften, about 5 minutes.
9. Spoon the tomato sauce over the meatballs and serve.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.