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.
NORTH AFRICAN MEATBALLS
Was relaxing with the Food Network yesterday and I caught Melissa d'Arabian's new show. These looked so delicious I just had to get right on the recipe. She served them with couscous with dried dates and glazed carrots but it's the meatballs that had me drooling.
Provided by Julie Bs Hive
Categories Meat
Time 1h10m
Yield 32 1-inch meatballs, 4 serving(s)
Number Of Ingredients 25
Steps:
- MAKE THE SAUCE:.
- Sauté the onions and garlic in a large saucepan until soft. Add zest and olives; cook for 1 minute. Add wine and deglaze the pan and let reduce for a few minutes. Add stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes. Season to taste.
- MAKE THE MEATBALLS:.
- Whisk the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, and cinnamon. Mix until well blended. Add in the ground beef and rolled oats and season to taste. Combine well but do not overmix. Make 32 1-inch meatballs.
- Heat the vegetable oil over medium heat and cook meatballs until browned on all sides. Add oil as needed. Add to the sauce and simmer for 20 minutes.
- Sprinkle with fresh parsley and serve over couscous with dried dates.
NORTH AFRICAN MEATBALLS (BOULETTES)
In France, meatballs are called boulettes (sounds better than meatballs), 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. In Morocco, Tunisia and Algeria, former French colonies, that's what they're called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
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.
Nutrition Facts : Calories 753.8, Fat 35.4, SaturatedFat 13.6, Cholesterol 147.4, Sodium 1478.8, Carbohydrate 71.3, Fiber 5.9, Sugar 15.9, Protein 37.7
NORTH AFRICAN MEATBALLS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 30
Steps:
- To make the North African Sauce:
- In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
- To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
- In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
- Couscous with Dried Dates:
- Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
- Transfer to a serving bowl and serve.
- Yield: 4 servings
More about "north african meatballs recipes"
NORTH AFRICAN MEATBALLS RECIPE - ROGER HAYOT | FOOD & …
From foodandwine.com
5/5 Servings 12
- Heat the olive oil in a medium skillet. Add the onion and garlic and cook over moderate heat until softened, about 4 minutes. Add the cumin, cardamom, coriander, turmeric and ginger and cook until fragrant, about 1 minute. Scrape the vegetable-spice mixture into a medium bowl and let cool.
- Add the ground beef to the bowl, along with the parsley, cilantro, mint, egg whites, salt, harissa and pepper and mix with your hands until thoroughly combined. Divide the meat mixture into 12 equal portions, roll into balls and set on a large plate.
- Heat 1/4 inch of vegetable oil in a large skillet. Add the meatballs and sauté over moderate heat, turning occasionally, until evenly browned and cooked through, about 10 minutes. Drain the meatballs on paper towels, then serve.
AFRICAN MEATBALLS - PRECIOUS CORE
From preciouscore.com
NORTH AFRICAN MEATBALLS OVER COUSCOUS | FLYING ON JESS FUEL
From jessfuel.com
NORTH AFRICAN MEATBALLS BY THEBROOKCOOK - AFRICAN VIBES
From africanvibes.com
NORTH AFRICAN MEATBALLS WITH COUSCOUS | AFRICAN FOOD ...
From pinterest.ca
MOROCCAN MEATBALLS TAGINE RECIPE - FRUGALFEEDING
From frugalfeeding.com
NORTH AFRICAN MEATBALLS | THEBROOKCOOK
From thebrookcook.wordpress.com
NORTH AFRICAN MEATBALLS RECIPE - FOOD NEWS
From foodnewsnews.com
NORTH AFRICAN MEATBALLS - BEST ALZHEIMER'S PRODUCTS
From best-alzheimers-products.com
BEST MOROCCAN MEATBALLS (VIDEO) - THE MEDITERRANEAN DISH
From themediterraneandish.com
NORTH AFRICAN CAMEL MEATBALLS - GOURMET DE-CONSTRUCTED
From gourmetdeconstructed.com
SAUCY NORTH AFRICAN LAMB MEATBALLS - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
MEATBALL RECIPE HAS ROOTS IN AFRICA - SAN DIEGO UNION …
From sandiegouniontribune.com
NORTH AFRICAN TURKEY MEATBALLS ON CAULIFLOWER PURéE WITH ...
From foodfuelness.com
12 NORTH AFRICAN DISHES YOU NEED TO TRY
From theculturetrip.com
OLD-STYLE MEATBALLS - THE SOUTH AFRICAN
From thesouthafrican.com
NORTH AFRICAN MEATBALLS - NORTH AFRICAN MEATBALLS
From foodnetwork-uk-stage.loma-cms.com
NORTH AFRICAN MEATBALLS RECIPE | RECIPE | RECIPES, FOOD ...
From pinterest.com
NORTH AFRICAN MEATBALLS RECIPE | SAY MMM
From saymmm.com
SPAGHETTI & MEATBALLS WITH ITALIAN TOMATO PASTA SAUCE
From thesouthafrican.com
NORTH AFRICAN MEATBALLS WITH SAUCE - MY LOVE FOR COOKING
From myloveforcooking.com
RECIPE: NORTH AFRICAN MEATBALLS - HOUSTON CHRONICLE
From houstonchronicle.com
NORTH AFRICAN MEATBALLS - AFRICAN RECIPES
From fooddiez.com
NORTH AFRICAN SPICED LAMB MEATBALLS - MSU HEALTH4U
From health4u.msu.edu
NORTH AFRICAN SPICED LAMB MEATBALLS - SIMPLY SCRATCH
From simplyscratch.com
MEATBALL RECIPE HAS ROOTS IN AFRICA – BALTIMORE SUN
From baltimoresun.com
NORTH AFRICAN MEATBALLS – WINERY EXPLORERS
From wineryexplorers.com
NORTH AFRICAN LAMB MEATBALLS | MY FOOD TROLLEY
From myfoodtrolley.com
NORTH AFRICAN CHERMOULA MEATBALLS BY BIBBYSKITCHENAT36 ...
From africanvibes.com
NORTH AFRICAN MEATBALLS | RECIPE | FOOD NETWORK RECIPES ...
NORTH AFRICAN MEATBALLS - SMELLS LIKE HOME
From smells-like-home.com
NORTH AFRICAN STYLE STREET FOOD MY QUICK & EASY WAY > THE ...
From thesecretsuppersociety.com
OUR 28 BEST NORTH AFRICAN RECIPES FOR TERRIFIC TAGINES AND ...
From saveur.com
NORTH AFRICAN MEATBALLS | WHOLE30 & PALEO | MESA DE VIDA
From thymeandjoy.com
MEATBALL RECIPE HAS ROOTS IN AFRICA | THE GAZETTE
From thegazette.com
NORTH AFRICAN MEATBALLS - BRUCE BARONE
From brucebarone.com
NORTH AFRICAN CHERMOULA MEATBALLS | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
NORTH AFRICAN MEATBALLS — MY CULINARY FIX
From myculinaryfix.com
NORTH AFRICAN MEATBALLS - FOOD NETWORK
From foodnetwork.co.uk
NORTH AFRICAN CHERMOULA MEATBALLS - FOOD24
From food24.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #appetizers #beef #ground-beef #meat
You'll also love