Instruction

• 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, 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