Egg & Tuna Huge Meatball - Spanish Eye (Ain Sbaniyouria)

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

I found this Tunisian recipe by luck on a Tunisian website. It sounded interesting, my husband loved it, it is now one of our regular meal.

Ingredients Nutrition

Directions

  1. Boil 2 eggs.
  2. Prepare the meat by seasoning it with salt, pepper, dried mint and let it rest for a little while.
  3. Stuffing: Mix together the chopped parsley, chopped onion, tuna, cheese, 1 raw egg. Season it with salt and pepper.
  4. Sauce: Cook 1/4 chopped onion in olive oil until light brown, add the tomato puree and water. Season with salt, pepper and the harissa or paprika. I like to add a little bit of dried chilli. Let it simmer for 15 minutes.
  5. Divide the meat into 2 balls, flatten them up the palm of your hand until it is 1cm thick.
  6. Spread the stuffing and add the hard boiled egg in the middle. Do the same with the other ball of meat.
  7. Now the tricky bit is to close the meat around the egg to form a ball avoiding any holes or the suffing will run during the cooking.
  8. Secure the balls with kitchen thread.
  9. Brown the meat balls in a frying pan with not too much oil.
  10. Add the meat balls to the sauce and let it boil for a little while.
  11. Put the meat balls and the sauce into an oven dish and cover with aluminium foil and let it cook for 50min at 200°C.
  12. Turn the balls by time to time so that each sides cook equally.
  13. Get the balls on a chopping board and let them cool for 15min.
  14. Take the kitchen thread out and slice the balls into sliced of 1cm thich.
  15. Serve with the sauce and couscous.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a