Name: Tunisian Meatballs
Yield: Serves 4 to 6
Cuisine: Tunisia
Ingredients: 1 pound ground beef or lamb; ½ cup golden raisins, soaked in hot water until softened, then drained; 1 cup milk; ½ teaspoon ground cumin; ¼ teaspoon cayenne; ¼ teaspoon ground cloves; ¼ teaspoon ground coriander; ⅛ teaspoon grated nutmeg; 2 tablespoons chopped parsley, plus 1 tablespoon for garnish; 2 tablespoons finely chopped scallions, plus 1 tablespoon for garnish; 2 tablespoons chopped cilantro, plus 1 tablespoon for garnish; Salt; ¼ teaspoon ground cinnamon; 1 cup giant couscous, medium couscous, or m’hamsa; 3 cups chicken broth, vegetable broth, or water; All-purpose flour for dusting; 1½ cups cubed day-old firm white bread; 2 tablespoons olive oil; 4 garlic cloves, minced; 1 teaspoon turmeric; 1 teaspoon ground ginger; 2 teaspoons paprika; 1 teaspoon salt; ¼ teaspoon pepper; A 1-inch piece of cinnamon stick; 2 tablespoons tomato paste; 3 garlic cloves, minced; 1½ cups finely diced onions; Large pinch of saffron, crumbled; Salt and pepper

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

One Good Dish

By David Tanis

Published 2013

About

In France, meatballs are called boulettes (sounds better than “meatballs,” non?), and by far the most popular versions are the spice-scented North African type. In Morocco, Tunisia, and Algeria, former French colonies, that’s also what meatballs are called, at least on tourist menus. They are simmered in a spice-laden, saffron-scented sauce, with just enough hot pepper to keep it interesting. Served with steaming-hot buttered couscous, these nearly bite-size, tender boulett