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.
NONNA'S TRADITIONAL MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h15m
Yield about 25 meatballs
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Combine the ground beef and ground pork in a large bowl. Set aside.
- In a food processor, combine the milk, eggs, garlic, basil, parsley, cayenne and salt. Process until pureed.
- Add the wet ingredients to the meat and mix to combine. Then add breadcrumbs and Romano, and gently combine; be careful not to overwork the meat.
- With the help of an ice cream scoop (for even sizing), shape the mixture into 2-ounce meatballs and place on a baking sheet.
- Transfer the baking sheet to the oven and bake the meatballs for 30 minutes.
- Add the meatballs to the Roasted Tomato Sauce and simmer for another 30 minutes.
- Preheat the oven to 425 degrees F.
- In a deep lasagna pan, add the garlic, anchovies, olive oil, red pepper flakes and salt. Place the pan on the stovetop and saute for 5 to 7 minutes to soften. Remove from the heat and add the canned tomatoes and oregano; mix well.
- Transfer the pan to the oven and roast until the tomatoes are nicely charred on top, 45 minutes. Let cool, then blend to your liking with an immersion blender; we like our sauce a bit chunky, but feel free to puree if you choose.
THE BEST MEATBALLS
I never knew how to make good meatballs until I found this recipe. I normally make mine with just ground beef and they still taste great. I've used the combination of pork, beef and veal and they are equally good. Definitely use fresh bread crumbs and freshly grate your cheese instead of using the canned variety...it really does make a difference.
Provided by Geanine
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Nutrition Facts : Calories 613.4 calories, Carbohydrate 6.6 g, Cholesterol 148.6 mg, Fat 53.2 g, Fiber 0.3 g, Protein 26.6 g, SaturatedFat 15 g, Sodium 333.1 mg, Sugar 0.3 g
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
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