Algerian Kefta (Meatballs)

Begin by combining the ground beef with half of the crushed garlic cloves and one tablespoon of finely chopped onion in a large mixing bowl. Use your hands to gently mix the ingredients until everything is evenly incorporated, ensuring the garlic and onion are well distributed for a harmonious flavor in every bite. Next, shape the meat mixture into 1 1/2-inch oblong patties. You should aim to make between 12 to 14 meatballs. This shaping creates more surface area, allowing the meatballs to brown nicely and develop a satisfying texture. Heat a large skillet over medium-high heat until hot to the touch. Working in batches to avoid overcrowding, fry the meatballs until they are golden brown and crispy on both sides and cooked through, about 10 minutes in total. Turn them carefully to ensure even browning. Once cooked, transfer the meatballs to a rimmed serving dish to keep them warm. Reduce the heat to medium and add the remaining chopped onion into the skillet with the meat drippings. Season lightly with salt and pepper. Cook the onion, stirring constantly to prevent burning, until it becomes soft and translucent, which should take about 5 minutes. This step builds flavor for the sauce. Add the remaining crushed garlic to the skillet and cook for an additional 30 seconds until fragrant. Then stir in the diced Roma tomatoes, dried parsley, and the aromatic ras el hanout spice blend. Pour in the water and simmer the sauce, cooking until the tomatoes soften and meld into a luscious sauce, roughly 5 minutes. Finally, pour the rich tomato sauce over the meatballs in the serving dish, allowing the flavors to mingle before serving. For an extra touch, garnish with fresh parsley if desired. Tip: Be gentle when mixing the meat to keep the meatballs tender. Also, do not skip browning the meatballs thoroughly as this adds essential flavor and texture. If you have time, letting the shaped meatballs rest in the fridge for 15 minutes before cooking can help them hold together better.