Algerian Kefta (Meatballs)

What you need

Ingredients

Measured for 2 servings.

• 454 gGround Beef
• 20 gGarlic
• 90 gOnion
• 2 gSalt
• 2 gPepper
• 3 pcs (approx. 360 g)Plum Tomatoes
• 1 gParsley
• 120 mlWater

Make it

Method

1. 01

   Finely chop the onion and garlic; set aside roughly half of each for the tomato sauce. Mix the 454 g ground beef with the remaining onion and garlic, 2 g salt and 2 g ground pepper. Shape into 10–12 small, even meatballs with clean hands.

2. 02

   Heat a wide non-stick pan over medium heat; the ingredient list contains no cooking oil. Brown the meatballs in batches for about 7–9 minutes, turning to colour all sides. Check that their centres reach 71°C, then transfer to a clean plate.

3. 03

   Add the reserved onion to the same pan with a splash from the measured 120 ml water and cook for 2–3 minutes. Stir in the reserved garlic for 30 seconds, then the diced 360 g tomatoes, remaining water and parsley. Simmer for 5–7 minutes until the tomatoes soften; return the meatballs for 1–2 minutes to coat. Divide into two portions.