Algerian Kefta (Meatballs)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated.
2. 2ShapeShape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
3. 3Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
4. 4Turn the heat down to medium and stir remaining chopped onion into drippings in the skillet. Add salt and pepper to taste.
5. 5Cook, giving it a stir constantly, until onion has softened and turned translucent, about 5 minutes. Stir through remaining garlic and leave to cook for 30 seconds. Fold in Roma tomatoes, dried parsley, and ras el hanout.
6. 6Pour in water. Cook until tomatoes are soft, about 5 minutes.
7. 7ServePour tomato sauce over meatballs to serve.