Maghrebi Meatballs

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • slices firm-textured white bread, crust removed, diced (1 cup)
  • ¼ cup soda water or water
  • tablespoons crushed garlic
  • Le Tabil Spice Mix or teaspoons ground coriander mixed with a pinch of ground caraway
  • 4 teaspoons sweet paprika
  • Salt and freshly ground pepper
  • ¾ pound ground lean veal
  • 2 tablespoons chopped flat-leaf parsley
  • 1 egg yolk
  • 3 tablespoons olive oil


  1. Prepare the meatballs: Soak the bread in soda water for 10 minutes; squeeze dry. Meanwhile, in a food processor, grind the garlic, spice mix, paprika, 1 teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons water to a paste. Add the veal and pulse until well combined, 20 seconds. Add the squeezed bread, parsley, and egg yolk and pulse to combine. With oiled palms, roll the mixture into 20 balls each the size of a walnut. Refrigerate for at least 20 minutes.
  2. Heat the olive oil in a 9- or 10-inch nonstick skillet over medium-high heat. Add the meatballs and fry in small batches, turning several times, until golden brown on all sides, about 3 minutes. Transfer the meatballs with a slotted spoon to a colander set over a plate to catch any excess oil. Reserve the skillet and oil for Step 4 at left.