NORTH AFRICAN MEATBALLS
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
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.
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Jan g Gggg
[email protected]These meatballs were delicious! I will definitely be making them again.
Ali Hamzq
[email protected]I made these meatballs for a potluck and they were a big hit! Everyone loved them.
Top up Center
[email protected]These meatballs were a nice change from my usual meatballs. The flavors were very interesting.
Frank Charles
[email protected]I've been making these meatballs for years and they are always a favorite. They are so easy to make and always turn out perfectly.
Hollie Tate
[email protected]These meatballs were a bit bland for my taste. I think I would add more spices next time.
Niamat Yar
[email protected]I made these meatballs for my husband and he loved them! He said they were the best meatballs he's ever had.
Zeph Akengo
[email protected]These meatballs were easy to make and very tasty. I will definitely be making them again.
Alan Terblanche
[email protected]I followed the recipe exactly and the meatballs turned out perfect. They were so tender and flavorful.
Isuru Keshan
[email protected]These meatballs were a little dry for my taste, but the flavor was good.
Khodor Awada2
[email protected]I've made these meatballs several times now and they are always a hit. They are so flavorful and juicy.
Hertage Lola
[email protected]These meatballs were easy to make and turned out great! I used ground lamb instead of beef and they were still delicious.
Lee David
[email protected]I made these meatballs for a party and they were a huge success! Everyone loved them.
Shalom Onyeanwusi
[email protected]These meatballs were a hit with my family! The flavors were amazing and the meatballs were so tender and juicy. I will definitely be making these again.