Tunisian Meatballs

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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

Ingredients

Method