Mubattan Bruklu Cauliflower Stuffed Meatball Ragout
Dive into the rich, comforting flavors of Mubattan Bruklu, a unique twist on stuffed meatballs elevated with a spiced cauliflower filling and simmered in a luscious tomato ragout. This fusion of tender ground beef or lamb, aromatic spices like cumin, coriander, and paprika, and a melt-in-your-mouth cauliflower core creates a dish that’s both hearty and refined. The meatballs are seared to golden perfection before being gently braised in a cinnamon-kissed tomato sauce, ensuring every bite is packed with delicious complexity. Perfect for cozy dinners, this Mediterranean-inspired recipe pairs beautifully with rice, couscous, or crusty bread, making it a versatile and show-stopping centerpiece for your table. Whether you're hosting guests or treating your family, this cauliflower-stuffed meatball ragout is a must-try for anyone who craves vibrant, home-cooked flavors with a creative twist.
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 200 grams Cauliflower florets
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 50 grams Breadcrumbs
- 1 large Egg, lightly beaten
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 250 milliliters Chicken or vegetable broth
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoons Cinnamon (optional)
Instructions
Preheat your oven to 200°C (390°F).
Steam the cauliflower florets until tender, about 5-7 minutes. Allow them to cool slightly, then finely chop them.
In a saucepan, heat 1 tablespoon of olive oil and sauté half of the chopped onion and 1 minced garlic clove until fragrant. Add the chopped cauliflower, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, and a pinch of salt and pepper. Cook for 3-4 minutes, then set aside to cool.
In a mixing bowl, combine the ground meat, breadcrumbs, beaten egg, the remaining onion, 2 minced garlic cloves, 1 teaspoon of paprika, the remaining cumin and coriander, and 1 teaspoon of salt. Mix well until the ingredients are fully incorporated.
Take a small amount of the meat mixture (about the size of a ping pong ball) and flatten it slightly in your palm. Place about 1 teaspoon of the spiced cauliflower filling in the center and carefully wrap the meat around it, sealing the edges to form a meatball. Repeat with the rest of the mixture.
Heat the remaining olive oil in a large skillet or dutch oven over medium-high heat. Sear the stuffed meatballs on all sides until browned, about 6-8 minutes total. Remove the meatballs and set them aside.
In the same skillet, add the tomato paste and cook for 1-2 minutes to deepen its flavor. Stir in the crushed tomatoes, chicken or vegetable broth, and optional cinnamon. Bring the sauce to a simmer.
Gently place the meatballs into the simmering sauce, ensuring they are partially submerged. Cover with a lid and cook for 20-25 minutes on low heat, stirring occasionally.
Once the meatballs are tender and cooked through, garnish with fresh parsley and serve warm with rice, couscous, or crusty bread.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1416 mg | 62% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 8.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
