Maghrebi Veal Meatballs with Spinach and Chickpeas

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By Paula Wolfert

Published 2003

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Here's a simple and attractive family dish from the Tunisian island of Djerba. The Tunisians have a spice mixture they call le tabil, which they use for soups, stews, and meatballs. These veal meatballs can be any size, though smaller is always more attractive. They are gently sautéed to enhance flavor, then placed in a simmering sauce to keep them from hardening. Brown, flavorful, and tasty, they go beautifully with chickpeas and spinach.