North African Boulettes

Looks gross, tastes great! I wish there was some way to make this meal look better on camera, but if there is, I couldn't figure it out! This meal was SOOO delish! I can't wait to make it again. I can still taste the flavors in my mouth and it has been and hour since I ate it. Honestly, I can't explain the flavor, I know, I know, that sucks! All through dinner my hubbs and I were trying to think of how to explain it, and this is what we came up with, "have faith"! Have faith in me that this meal is GREAT! Enjoy! (Yes, "Boulette" means meatball, but the word "meatball" doesn't really work for my family, and Boulette seemed to be the perfect word to mask it!)

North African Boulettes

Printable Version

Sauce:

2 tablespoons olive oil
1/2 small onion, diced
2 tsp. garlic, chopped
1 lemon, zested
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can diced or stewed tomatoes, blended
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
1/2 tsp. ground cinnamon
Salt and ground black pepper

To make the sauce, in a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon. Simmer to blend flavors, about 7 minutes. Season with salt and pepper.


Meatballs:

1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon ground ginger
1 teaspoon ground cumin
1/2 tsp. ground cinnamon
1 pound ground beef
1/3 cup finely ground rolled oats
Salt and ground black pepper
3 tablespoons vegetable oil, for cooking

1 cup cooked couscous

To make the meatballs mix the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands into very tight circles, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Serve over Couscous.

Serves 4.

Recipe Adapted from: Melissa d'Arabian