https://www.copymethat.com/r/xjsR3pOhu/north-african-meatballs/
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2024-04-28 10:47:23
North African Meatballs
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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.
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.
Ingredients
- subheading: For the Saffron Tomato Sauce:
- 2 tablespoons olive oil
- 1 and ½ 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
- subheading: For the Meatballs:
- 1 and ½ 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
- subheading: 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
Steps
Directions at cooking.nytimes.com
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