1 lb lean ground beef
2 cloves of garlic, minced
1 tbsp of onion, finely chopped
Oil 4 cups
Salt to taste
1 tsp of pepper
How To Make:

Combine the ground beef with finely minced garlic and the chopped onions.
Gently knead the mixture with your hands until fully incorporated.
Shape the meat mixture into 1 1/2-inch oblong patties such that you should have 12 to 14 meatballs.
Heat a skillet over medium-high heat.
Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes.
Set the meatballs aside in a rimmed serving dish.
Reduce the heat to medium and stir in cup chopped onion.
Add salt and pepper.
Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent.
Stir in two cloves of garlic and cook for an additional 30 seconds.
Stir in three diced Roma tomatoes, 1teaspoon dried parsley, -teaspoon ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes.
Pour the tomato sauce over the meatballs and serve.