Algerian Kefta (Meatballs)

Ingredients

• lean ground beef.25 lb
• garlic, minced, divided1 clove
• finely chopped onion, divided2 tbsp
• roma (plum) tomato, diced.5 piece
• dried parsley.25 tsp
• pinch of sugarAs needed
• olive oil1 tbsp
• salt and pepperTo taste

Instructions

1. 1

   Step 1

   In a bowl, combine ground beef with half of the minced garlic, a tablespoon of chopped onion, salt, and pepper.

2. 2

   Step 2

   Shape the meat mixture into small meatballs.

3. 3

   Step 3

   In a skillet, heat olive oil and brown the meatballs on all sides. Remove the meatballs and set them aside.

4. 4

   Step 4

   In the same skillet, sauté the remaining onion and garlic until softened.

5. 5

   Step 5

   Stir in diced tomatoes, parsley, and a pinch of sugar. Bring to a simmer.

6. 6

   Step 6

   Return the meatballs to the skillet, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Algerian Kefta (Meatballs) can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.