Description
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.
Ingredients
- Olive Oil
- Onions
- Garlic Cloves
- Tomato Paste
- Cinnamon Stick
- Saffron
- Salt And Pepper
- Chicken Broth
- White Bread
- Milk
- Ground Beef
- Egg
- Salt
- Black Pepper
- Nutmeg
- Ground Ginger
- Turmeric
- Paprika
- Cayenne
- Ground Cloves
- Ground Coriander
- Ground Cumin
- Parsley
- Cilantro
- Scallions
- All-purpose Flour
- Couscous
- Butter
- Golden Raisin
- Ground Cinnamon
Instructions
- 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