North African Meatballs (Boulettes)

In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that’s what they’re called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• Saffron Tomato Sauce

• 2  tablespoons olive oil
• 1 1⁄2 cups  finely diced onions
• 3  garlic cloves, minced
• 2  tablespoons tomato paste
• 1  inch  piece cinnamon stick
• 1  large  pinch saffron, crumbled
•  salt and pepper
• 3  cups chicken broth or 3  cups vegetable broth or 3  cups water

• Meatballs

• 1 1⁄2 cups  cubed day-old firm  white bread
• 1  cup milk
• 1  lb ground beef or 1  lb ground lamb
• 1  large egg, beaten
• 1  teaspoon salt
• 1⁄4 teaspoon black pepper
• 4  garlic cloves, minced
• 1⁄8 teaspoon  grated nutmeg
• 1  teaspoon ground ginger
• 1  teaspoon turmeric
• 2  teaspoons paprika
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 3  tablespoons  chopped parsley
• 3  tablespoons  chopped cilantro
• 3  tablespoons  finely chopped scallions
•  all-purpose flour, for dusting
•  olive oil or   vegetable oil

• Couscous (Optional)

• 1  cup  giant couscous or 1  cup  medium couscous
• 2  tablespoons butter
• 1⁄2 cup golden raisin, soaked in hot water to soften, then drained
•  salt
• 1⁄4 teaspoon ground cinnamon

Directions

1. Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
2. Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
3. In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
4. With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender. Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
5. Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.