Quick 30-Minute Algerian Kefta Meatballs

In a large mixing bowl, combine the ground beef, grated onion, half of the minced garlic, chopped cilantro, 1 teaspoon of cumin, 1/2 teaspoon of coriander, salt, and black pepper. Use your hands to gently mix the ingredients together until just combined, taking care not to overwork the meat.

Shape the seasoned beef mixture into small, bite-sized meatballs, roughly 1 inch in diameter, and place them on a clean plate. You should get about 16 to 18 meatballs, which will cook quickly and evenly due to their size.

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer and sear for 3 to 4 minutes, turning occasionally, until they develop a nice golden-brown crust on all sides.

Remove the meatballs from the skillet and set them aside on a plate. Reduce the heat to medium, then add the remaining garlic, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and sweet paprika to the pan, stirring constantly for 30 seconds until highly fragrant.

Pour in the crushed tomatoes and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Slide the meatballs back into the simmering sauce, cover the skillet, and cook for 10 minutes until the meatballs are cooked through and the sauce has slightly thickened.

Garnish the dish with a sprinkle of fresh cilantro and serve hot directly from the skillet. Pair these savory meatballs with warm crusty bread, fluffy couscous, or a simple side salad for a complete meal.