CAULIFLOWER-STUFFED MEATBALL RAGOUT IN SPICY TOMATO SAUCE (TUNISIAN MUBATTAN BRUKLU)
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
- Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.
- Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.
- Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
- Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.
- Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.
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.
TUNISIAN MEATBALLS
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
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.
TUNISIAN MEATBALLS
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
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.
TUNISIA: BEEF MEATBALLS (KEFTA DE BOEUF)
Make and share this Tunisia: Beef Meatballs (Kefta De Boeuf) recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Directions Mix everything together, except the oil. Form into 10 meatballs. Heat oil in a skillet and brown the balls on all sides for about 5 minutes. Drain on paper towels. Serve over rice or couscous or can be served as an appetizer.
Nutrition Facts : Calories 460.1, Fat 34.3, SaturatedFat 10.1, Cholesterol 164.3, Sodium 511.1, Carbohydrate 12, Fiber 1.4, Sugar 1.6, Protein 25
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