North African Meatballs by thebrookcook

North African Meatballs by thebrookcook

This ultra-flavorful dish is based upon a version of North African meatballs served in France, where they are called boulettes. Both the sauce and the meatballs are loaded with spices. SO fragrant and delicious.

RatingDifficultyIntermediate

 

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North African Meatballs by thebrookcook
Yields6 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

This recipe was adapted from the New York Times, contributed by David Tanis. I used ground turkey instead of beef or lamb and increased the garlic.

For the Saffron Tomato Sauce:
 2 tbsp olive oil
 1 ½ cups finely diced onion
 3 garlic cloves, minced
 black pepperfreshly ground
 3 cups chicken stock, vegetable broth, or water
For the Meatballs:
 1 ½ cups cubed day-old firm white bread
 1 cup milk (I used 1 percent)
 1 ¼ lbs ground beef, lamb, or turkey
 1 large egg, beaten
 1 tsp coarse salthttps://amzn.to/324Yfb6
 ¼ tsp black pepperfreshly ground
 4 garlic cloves, minced
  tsp nutmeggrated
 1 tsp ground ginger
 1 tsp turmeric
 ¼ tsp cayenne
 ¼ tsp ground cloves
 ½ tsp ground cumin
 3 tbsp chopped parsley
 3 tbsp chopped cilantro
 3 tbsp finely chopped scallion
 all-purpose flourfor dusting
 olive oil or vegetable oil
For the Couscous:
 2 tbsp unsalted butter
 ½ cup golden raisinssoaked in hot water to soften, then drained
North African Meatballs by thebrookcook
North African Meatballs - photo credit thebrookcook

 

 

Ingredients

For the Saffron Tomato Sauce:
 2 tbsp olive oil
 1 ½ cups finely diced onion
 3 garlic cloves, minced
 black pepperfreshly ground
 3 cups chicken stock, vegetable broth, or water
For the Meatballs:
 1 ½ cups cubed day-old firm white bread
 1 cup milk (I used 1 percent)
 1 ¼ lbs ground beef, lamb, or turkey
 1 large egg, beaten
 1 tsp coarse salthttps://amzn.to/324Yfb6
 ¼ tsp black pepperfreshly ground
 4 garlic cloves, minced
  tsp nutmeggrated
 1 tsp ground ginger
 1 tsp turmeric
 ¼ tsp cayenne
 ¼ tsp ground cloves
 ½ tsp ground cumin
 3 tbsp chopped parsley
 3 tbsp chopped cilantro
 3 tbsp finely chopped scallion
 all-purpose flourfor dusting
 olive oil or vegetable oil
For the Couscous:
 2 tbsp unsalted butter
 ½ cup golden raisinssoaked in hot water to soften, then drained
North African Meatballs by thebrookcook

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