Algerian Kefta (Meatballs)

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1. 1
   Combine ground beef with half the minced garlic and 1 tablespoon chopped onion in a bowl. Mix by hand until fully incorporated. Shape into 12-14 oblong patties approximately 4 cm long.
2. 2
   Heat a large skillet over medium-high heat. Brown the patties in batches until crispy on both sides and cooked through, about 10 minutes total. Transfer to a serving dish.
3. 3
   Reduce heat to medium. Stir the remaining chopped onion into the skillet drippings. Season with salt and pepper. Cook, stirring, until the onion turns translucent, about 5 minutes.
4. 4
   Stir in the remaining garlic and cook for 30 seconds until fragrant. Add the plum tomatoes, parsley, and ras el hanout. Pour in water and simmer until the tomatoes soften, about 5 minutes.
5. 5
   Pour the tomato sauce over the meatballs and serve.