Tunisian Short Rib & Meatball Stew

Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

The big flavor in this Tunisian stew comes from beef short ribs that are cooked until meltingly tender and well-seasoned beef meatballs. Just before the stew is served, chopped spinach and cooked white beans are added to the pot and simmered until heated through.


For the Meatballs

  • 2 tbsp. extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 1


  1. Make the meatballs: Heat oil in a 6-qt. saucepan over medium-high. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Using a slotted spoon, transfer onion to a large bowl; reserve saucepan. Add ground chuck, pepper, cumin, cilantro, parsley, salt, paprika, cinnamon, and egg to the bowl and mix until combined. Using wet hands, roll mixture into about