Tender Algerian Kefta Meatballs in Spiced Tomato Sauce

In a large mixing bowl, combine the ground beef, grated onion, parsley, mint, half of the cumin, half of the coriander, salt, and black pepper.

Use your hands to mix the ingredients thoroughly until well combined and the mixture becomes slightly tacky, about 2 minutes.

Shape the seasoned meat into small, uniform meatballs, about the size of a walnut, and place them on a clean plate.

Heat the olive oil in a large deep skillet or Dutch oven over medium heat.

Add the minced garlic, remaining cumin, remaining coriander, and sweet paprika to the skillet, stirring constantly until highly fragrant, about 1 minute.

Pour in the crushed tomatoes, drained chickpeas, and water, stirring well to combine the sauce ingredients.

Bring the sauce to a gentle simmer, then carefully lower the meatballs into the liquid one by one so they do not break apart.

Cover the skillet with a lid, reduce the heat to low, and let the meatballs simmer gently for 20 minutes until cooked through and tender.

Remove the lid and simmer uncovered for an additional 5 minutes to allow the tomato sauce to thicken slightly.

Garnish the dish with extra fresh herbs and serve hot alongside warm crusty bread or fluffy couscous.