Tunisian Meatballs
Savor the bold and aromatic flavors of North Africa with these Tunisian Meatballs, a delightful fusion of ground beef or lamb, earthy spices, and a rich harissa-spiked tomato sauce. This comforting recipe combines warm notes of cumin, coriander, and paprika to season tender, homemade meatballs that are perfectly browned before simmering in a robust, slightly spicy sauce. Ready in just an hour, this dish is ideal for a hearty family dinner or an impressive meal for guests. Serve these flavorful meatballs over fluffy couscous, alongside crusty bread, or atop a bed of steamed rice to soak up every last bit of the luscious sauce. Easy-to-follow and packed with exotic flavor, Tunisian Meatballs are sure to become a staple in your weeknight rotation.
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Recipe Information
Ingredients
- 500 g ground beef or lamb
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp parsley, finely chopped
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 1 tsp paprika
- 0.25 tsp cayenne pepper (optional)
- 50 g bread crumbs
- 1 egg
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 400 g canned crushed tomatoes
- 1 tbsp harissa paste
- 200 ml water or broth
- 0.5 tsp sugar
- 1 tbsp mint leaves, for garnish (optional)
Instructions
In a large mixing bowl, combine the ground beef or lamb, chopped onion, minced garlic, parsley, ground coriander, cumin, paprika, cayenne pepper (if using), bread crumbs, egg, salt, and black pepper. Mix well until the ingredients are fully incorporated.
Roll the mixture into small, golf-ball-sized meatballs and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and brown them on all sides (about 5 minutes). Remove the meatballs and set aside.
In the same pan, add the remaining tablespoon of olive oil. Stir in the canned crushed tomatoes, harissa paste, water or broth, and sugar. Bring the mixture to a simmer, allowing the flavors to meld together (about 5 minutes).
Return the browned meatballs to the pan, ensuring they are submerged in the sauce. Cover the pan and simmer gently over low heat for 25-30 minutes, stirring occasionally.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the meatballs hot, garnished with chopped mint leaves if desired. They pair wonderfully with couscous, crusty bread, or rice.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 28.8 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 415 mg | 32% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3288 mg | 70% | |
*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.
