Tunisian Meatballs Recipes

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NORTH AFRICAN MEATBALLS



North African Meatballs image

In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. This recipe is an amalgam of several that I found on my bookshelf, among them one called boulettes tangéroises in an old French cookbook. Since I like things a bit spicier, my boulettes are more like Tunisian ones, in which hot pepper is more assertive.

Provided by David Tanis

Categories     dinner, main course

Time 1h15m

Yield 4 to 6 servings, about 36 meatballs

Number Of Ingredients 33

2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable broth or water
1 and 1/2 cups cubed day-old firm white bread
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
1/8 teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons finely chopped scallion
All-purpose flour, for dusting
Olive oil or vegetable oil
1 cup giant couscous, m'hamsa, or medium couscous
2 tablespoons butter
1/2 cup golden raisins, soaked in hot water to soften, then drained
Salt
1/4 teaspoon ground cinnamon

Steps:

  • Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
  • Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
  • In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
  • With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.
  • Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
  • Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

TUNISIAN MEATBALLS



Tunisian Meatballs image

These are different from your "same ole, same ole" meatballs. The spices make the difference.

Provided by Alskann

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb chopped beef
1/2 cup breadcrumbs
1 tablespoon chopped fresh parsley
1 dash nutmeg
1/2 teaspoon onion powder
salt and pepper
1 egg, slightly beaten
1/2 cup chopped onion
2 tomatoes, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash saffron
1 dash cinnamon
1 dash pepper
1/2 cup tomato juice

Steps:

  • Mix the meat, bread crumbs, parsley, nutmeg, onion powder, salt, pepper, egg and water.
  • Form the mixture into meatballs and brown in broiler until golden brown.
  • Steam the tomatoes and onion.
  • Put the meat, steamed tomatoes and onions and all remaining seasonings into a pot along with the tomato juice. Cover tightly and simmer gently for 30 minutes.
  • Yield:16 meatballs. One serving equals 2 meatballs.

TUNISIAN MEATBALLS



Tunisian Meatballs image

Make and share this Tunisian Meatballs recipe from Food.com.

Provided by Dienia B.

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb ground beef
1/2 cup breadcrumbs
1 tablespoon parsley, minced
1/4 teaspoon nutmeg
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
1 garlic clove, minced
2 tomatoes, chopped
1/2 cup onion, chopped
1 tablespoon parsley, minced
1/2 teaspoon salt
1/4 teaspoon cinnamon
saffron, optional dash
1/4 teaspoon turmeric
1/4 teaspoon pepper
1/2 cup tomato juice

Steps:

  • Mix ground beef, breadcrumbs, parsley, nutmeg, onion powder, salt, pepper, egg and garlic together.
  • Make 16 meatballs.
  • Brown meatballs under broiler until golden brown.
  • Steam the tomatoes and onion while meat is broiling.
  • When meatballs are browned put in tomato mixture.
  • Add parsley, salt, cinnamon, dash saffron if using, turmeric, pepper, and tomato juice.
  • Close lid tightly and simmer gently for 30 minutes.

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