North African Meatballs By TheBrookCook
This ultra-flavorful dish is based upon a version of North African meatballs served in France, where they are called boulettes. Both the sauce and the meatballs are loaded with spices. SO fragrant and delicious.
This recipe was adapted from the New York Times, contributed by David Tanis. I used ground turkey instead of beef or lamb and increased the garlic.
For the Saffron Tomato Sauce:
1 ½ cups finely diced onion
3 garlic cloves, minced
3 cups chicken stock, vegetable broth, or water
For the Meatballs:
1 ½ cups cubed day-old firm white bread
1 cup milk (I used 1 percent)
1 ¼ lbs ground beef, lamb, or turkey
1 large egg, beaten
¼ tsp black pepperfreshly ground
4 garlic cloves, minced
1 tsp ground ginger
¼ tsp ground cloves
3 tbsp chopped parsley
3 tbsp chopped cilantro
3 tbsp finely chopped scallion
For the Couscous:
2 tbsp unsalted butter
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Ingredients
For the Saffron Tomato Sauce:
1 ½ cups finely diced onion
3 garlic cloves, minced
3 cups chicken stock, vegetable broth, or water
For the Meatballs:
1 ½ cups cubed day-old firm white bread
1 cup milk (I used 1 percent)
1 ¼ lbs ground beef, lamb, or turkey
1 large egg, beaten
¼ tsp black pepperfreshly ground
4 garlic cloves, minced
1 tsp ground ginger
¼ tsp ground cloves
3 tbsp chopped parsley
3 tbsp chopped cilantro
3 tbsp finely chopped scallion
For the Couscous:
2 tbsp unsalted butter
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