Beef Algerian
Combine 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. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
Heat 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.
Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook
Create your profile to find out your calorie needs and add this dish to a balanced menu.
Compact view of the recipe's protein, carbs and fat.
3 macros
Protein
71g
52%
52 % des calories
Carbs
8g
6%
6 % des calories
Fat
25g
42%
42 % des calories
A practical estimate for how much to serve and cook.
Per serving
139g
For the full recipe
278g
stirring constantly
until onion has softened and turned translucent
about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes
dried parsley
and ras el hanout. Pour in water. Cook until tomatoes are soft
about 5 minutes.
Pour tomato sauce over meatballs to serve.
Soyez la première personne à donner votre avis sur cette recette.
Connectez-vous pour laisser un avis.
