Ingredients

1 pound lean ground beef

4 cloves garlic, minced, divided

1/4 cup finely chopped onion, divided

salt and pepper to taste

3 roma (plum) tomatoes, diced

1 teaspoon dried parsley

1/2 teaspoon ras el hanout (optional)

Directions


1. Combine the ground beef with half of the minced garlic and a tablespoon of chopped

onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1

1/2-inch oblong patties; you should have 12 to 14 meatballs.



2. Heat a skillet over medium-high heat. Brown the patties in batches until they are

crispy on both sides and are no longer pink in the center, about 10 minutes. Set the

meatballs aside in a rimmed serving dish and repeat with the remaining patties.



3. Reduce the heat to medium and stir in the remaining chopped onion. Add salt and

pepper. Cook the onions in the drippings, stirring constantly, until the onion has

softened and turned translucent, about 5 minutes. Stir in the remaining half of the

garlic and cook for 30 seconds.



4. Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the

tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and

serve.