Algerian Kefta (Meatballs)
The best accompaniment to these straightforward meatballs in a garlicky fresh tomato sauce is a crusty French baguette.
One tablespoon of finely chopped onion and half of the minced garlic should be added to the ground beef.
Use your hands to thoroughly incorporate the mixture.
Make 12–14 meatballs by forming the meat mixture into 1 1/2-inch oblong patties.
A skillet should be heated to medium-high.
The patties should be cooked in batches for about 10 minutes, or until they are crispy on both sides and no longer pink in the middle.
Repeat the process with the remaining patties, then place the meatballs in a serving dish with a rim.