Text 9981, 65 rader
Skriven 2014-02-16 13:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: goaty 2
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     Title: Tunisian Meatballs From One Good Dish  Pt 2
Categories: African, Beef, Lamb, Groundmeat
  Servings: 4

           Directions

To make the sauce, heat the oil in a wide heavy saucepan over
medium-high heat. Add the onions and cook, without browning, until
softened, about 5 minutes. Add the garlic, tomato paste, cinnamon
stick, and saffron and stir well to incorporate. Season generously
with salt and pepper and allow to sizzle for 1 minute. Add the
broth, bring to a simmer, and simmer gently for 10 minutes. Remove
refrigerated.

To make the meatballs, Put the bread cubes and milk in a small bowl
and let the bread soak until softened, about 5 minutes, then squeeze
dry and transfer to a medium bowl. 

Add the ground meat to the bread and mix gently with your hands,
then add the egg, garlic, salt, pepper, paprika, ginger, turmeric,
cumin, cayenne, cloves, coriander, and nutmeg, and mix well to
distribute the seasonings. Add 2 tablespoons each of the parsley,
cilantro, and scallions and knead for a minute. The meat mixture can
be prepared up to a day in advance and refrigerated.

With your hands, roll the meat mixture into small balls about the
size of a quarter. Dust lightly with flour. Heat 1/4 inch of oil in
a wide heavy skillet over medium-high heat. Fry the meatballs,
turning once, until barely browned, about 2 minutes per side. Drain
and blot on paper towels.

Add the meatballs to the sauce, bring to a simmer over medium heat,
cover, and cook for about 20 minutes, until the sauce has thickened
slightly and the meatballs are tender. Taste the sauce and adjust
the seasoning, adding salt or cayenne as necessary.

Meanwhile, cook the couscous according to the package directions,
then fluff gently and stir in the butter and raisins. Season with
salt and the cinnamon and toss well. 

Spoon the couscous into shallow bowls and top with the meatballs and
plenty of sauce. Garnish with the remaining parsley, cilantro, and
scallions.

before lightly frying helps keep them tender and thickens the sauce,
but they can be browned without flour if desired. Or, instead of
frying, they can be briefly broiled before simmering. And if you
don't want the sauce, just finish the cooking in the skillet and
serve the pan fried meatballs crisp and hot. from the heat. The sauce
can be made up to a day in advance.

 From: Serious Eats
 
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YK Jim


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