TUNISIAN MEATBALLS

Ingredients:
FOR THE SAFFRON TOMATO SAUCE
• 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
FOR THE MEATBALLS
• 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
• ¼ teaspoon black pepper
• 4 garlic cloves, minced
• ⅛ teaspoon grated nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 2 teaspoons paprika
• ¼ teaspoon cayenne
• ¼ teaspoon ground cloves
• ¼ teaspoon ground coriander
• ½ 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
FOR THE COUSCOUS (OPTIONAL)
• 1 cup giant couscous, m’hamsa, or medium couscous
• 2 tablespoons butter
• ½ cup golden raisins, soaked in hot water to soften, then drained
• Salt
• ¼ teaspoon ground cinnamon

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