Ingredients

• 1 lb ground beef
• 4 garlic cloves, crushed
• 1/2 cup onion, finely chopped
• to taste salt
• to taste black pepper
• 3 plum (Roma) tomatoes, chopped
• 1 tsp dried parsley
• 1 tsp ras el hanout (optional)
• 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 with your hands just until everything is evenly blended, so the meatballs hold together without getting tough.
2. Shape the mixture into small oblong patties about 1 1/2 inches long. You should end up with 12 to 14 pieces, all roughly the same size so they cook evenly.
3. Heat a large skillet over medium-high heat. Working in batches to avoid crowding, brown the patties until they are crispy on both sides and no longer pink in the center, about 10 minutes total. Crowding steams them instead of searing, so give each one room.
4. Transfer the meatballs to a rimmed serving dish and set aside, leaving the flavorful drippings in the pan.
5. Reduce the heat to medium and stir the remaining chopped onion into the drippings. 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.
6. Add the remaining garlic and cook for about 30 seconds, just until fragrant, then stir in the chopped tomatoes, dried parsley, and ras el hanout if using.
7. Pour in the water and cook until the tomatoes break down and soften into a loose sauce, about 5 minutes, scraping up any browned bits from the bottom of the pan.
8. Spoon the tomato sauce over the meatballs and serve warm.