Tunisian Meatballs

Meatballs are a great recipe in my house. Both K and I like them, and I can make them ahead! Plus, with so many varieties of sauces and flavors, you don’t have to get bored. Today’s recipe is easy, even if it has some fancier ingredients, like saffron. This is definitely a recipe I want to make over and over.

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Just how easy and fast is this recipe? The Fudgelet sat watching me make it and didn’t complain. Clearly it was fast!

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Although he did judge me a bit–haha.

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Directions for Tunisian Meatballs

Adapted from One Good Dish 

Sauce

  • Olive oil
  • 1.5 cups chopped onion
  • 2 teaspoons minced garlic
  • 2 Tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 pinch saffron
  • Salt
  • Pepper
  • 3 cups chicken broth

Saute the onion in a pot with the oil until it begins to soften.

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Stir in the garlic, tomato paste, cinnamon, saffron, salt, and pepper.

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After one minute, add the chicken broth. Bring to a simmer, cover, and cook on low for 10 minutes.

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Remove from heat. You can make the sauce in advance and refrigerate (reheat when needed).

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Meatballs

  • 1 pound ground beef (I used 90/10)
  • ½ cup panko bread crumbs
  • ¼ cup heavy cream (or milk)
  • 1 teaspoon ghee (or butter/alternative)
  • 1 egg
  • 2 teaspoons minced garlic
  • Salt
  • Pepper
  • 2 teaspoons paprika
  • ½ teaspoon ground ginger
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • ¼ cup chopped parsley
  • 2 green onions, chopped

Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with oil. Stir all of the ingredients together in a bowl.

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Form meatballs and place on the foil.

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Bake for 25-30 minutes until cooked through.

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Simmer in the sauce for about 20 minutes before serving. (Can store in the sauce in the refrigerator ahead of time.)

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Directions for Tunisian Meatballs (without pictures)

Adapted from One Good Dish 

Sauce

  • Olive oil
  • 1.5 cups chopped onion
  • 2 teaspoons minced garlic
  • 2 Tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 pinch saffron
  • Salt
  • Pepper
  • 3 cups chicken broth

Saute the onion in a pot with the oil until it begins to soften. Stir in the garlic, tomato paste, cinnamon, saffron, salt, and pepper. After one minute, add the chicken broth. Bring to a simmer, cover, and cook on low for 10 minutes.

Remove from heat. You can make the sauce in advance and refrigerate (reheat when needed).

Meatballs

  • 1 pound ground beef (I used 90/10)
  • ½ cup panko bread crumbs
  • ¼ cup heavy cream (or milk)
  • 1 teaspoon ghee (or butter/alternative)
  • 1 egg
  • 2 teaspoons minced garlic
  • Salt
  • Pepper
  • 2 teaspoons paprika
  • ½ teaspoon ground ginger
  • 1 teaspoon turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cloves
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • ¼ cup chopped parsley
  • 2 green onions, chopped

Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with oil. Stir all of the ingredients together in a bowl. Form meatballs and place on the foil. Bake for 25-30 minutes until cooked through. Simmer in the sauce for about 20 minutes before serving. (Can store in the sauce in the refrigerator ahead of time.)

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