North African Meatballs Boulettes
Transport your taste buds to the vibrant kitchens of North Africa with these tender and aromatic North African Meatballs Boulettes. Made with a rich blend of ground lamb or beef, fresh herbs, and warm spices like cumin, coriander, and cinnamon, these juicy meatballs are infused with bold flavors. Simmered in a robust tomato sauce enhanced with harissa paste for a touch of heat, this dish perfectly balances savory, spicy, and slightly sweet notes. Ready in just an hour, these meatballs are ideal for weeknight dinners or special gatherings. Serve them over fluffy couscous or with warm bread to soak up every drop of the delicious sauce. This comforting, spice-forward recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 60 grams Breadcrumbs
- 1 large Egg
- 30 grams Cilantro, chopped
- 30 grams Parsley, chopped
- 3 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 400 grams Crushed tomatoes
- 250 milliliters Water
- 1 tablespoon Harissa paste
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine the ground lamb or beef, breadcrumbs, egg, chopped cilantro, chopped parsley, 2 minced garlic cloves, ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are combined.
Shape the mixture into small meatballs, about the size of a ping pong ball. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Sear the meatballs on all sides until browned, about 5 minutes. Remove from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until softened, about 5 minutes.
Add the remaining minced garlic to the skillet and cook for 1 minute, until fragrant.
Stir in the crushed tomatoes, water, harissa paste, and sugar. Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
Carefully return the meatballs to the skillet, nestling them into the sauce. Cover the skillet and let simmer over low heat for 20-25 minutes, until the meatballs are fully cooked and the sauce has thickened.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the meatballs hot, garnished with additional chopped cilantro or parsley, alongside warm bread or couscous.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 28.6 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 404 mg | 31% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2923 mg | 62% | |
*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.
