Tunisian Meatballs

These Tunisian meatballs remind us of the Spanish albondigas in tomato sauce, very similarly made and cooked, once again we see different cultures sharing their cuisines. Accompany with fries, or plain white rice. Perfect for a week night dinner with the family!

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1 lb. chopped beef
1/2 cup bread crumbs
5 sprigs parsley
a dash of nutmeg
1/2 tsp onion powder
salt and pepper to taste
1 egg, slightly beaten

For the sauce
1 medium onion
2 tomatoes
5 sprigs parsley
1/2 tsp salt
a dash of saffron
a dash of cinnamon
a dash of pepper
1/2 cup tomato juice


  • Chop the parsley
  • Cut the onion in brunoise
  • Roughly cut up the tomatoes in small pieces

1. Mix the meat, bread crumbs, parsley, nutmeg, onion powder, salt, pepper, egg and water.

2. Form the mixture into meatballs and brown in broiler until golden brown.

3. Steam the tomatoes and onion.

4. Put the meat, steamed tomatoes and onions and all remaining seasonings into a pot along with the tomato juice. Close tightly and simmer gently for 30 minutes.

5. taste the sauce for acidity and the check that the meatballs are cooked through. If you are not satisfied witht he taste of your sauce but the meat is ready, take the balls out, and let the sauce cook for another 20 minutes. Add some water if necessary.

6. Put the sauce and meatballs together again, heat them up and serve.

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