Ingredients

• 1 lb ground beef
• 4 garlic cloves, crushed (divided)
• 1/2 cup onion, finely chopped (divided)
• to taste salt
• to taste black pepper
• 3 plum (Roma) tomatoes, chopped
• 1 tsp dried parsley
• 1 tsp ras el hanout (optional but recommended)
• 1/2 cup water

Equipment

• large mixing bowl
• large skillet
• spatula or tongs
• rimmed serving dish

Instructions

1. In a large bowl, combine the ground beef with half of the crushed garlic and about 1 tablespoon of the chopped onion. Mix gently with your hands just until everything is evenly distributed, so the meatballs stay tender rather than dense.
2. Shape the mixture into 12 to 14 small oblong patties about 1 1/2 inches long, pressing just enough to hold them together so they brown evenly.
3. Heat a large skillet over medium-high heat. Working in batches to avoid crowding, brown the patties until they are crisp on both sides and no longer pink in the center, about 10 minutes total, then transfer them to a rimmed serving dish.
4. Reduce the heat to medium and stir the remaining chopped onion into the drippings left in the pan. Season with salt and pepper and cook, stirring often, until the onion is soft and translucent, about 5 minutes, so the sauce tastes sweet instead of sharp.
5. Add the remaining garlic and cook for about 30 seconds, just until fragrant, so it does not burn and turn bitter.
6. Stir in the chopped tomatoes, dried parsley, and ras el hanout, then pour in the water. Simmer until the tomatoes break down into a soft, saucy base, about 5 minutes.
7. Pour the warm tomato sauce over the meatballs and serve right away.