Elisabeth's Tunisian Meatballs Recipe

Elisabeth's Tunisian Meatballs


(makes approximately 10 meatballs)

- 1lb lean ground beef
- 1 white onion
- 2 slices white bread
- 3 egg
- breadcrumbs (as needed)
- 1 potato, thinly sliced
- 1 zuccinni, thinly sliced
- 1 tsp salt
- 1/2 tsp pepper
- 2 pinches of turmeric
- ~1 cup flour
- 4 tbsp vegetable oil (depends on size of pan, make sure it is coated well)

How to make Elisabeth's Tunisian Meatballs

- mince onion in a food processor
- soak the bread in water (1-2 minutes)
- combine all ingredients except for potatoe and zuccini into a mixing bowl
- add breadcrumbs as required to bowl to thicken mixture
- form meatballs (about 1" x 1" x 2")
- press thin slices of potato and zuccini into meatballs
- roll meatball in flour, then in remaining eggs
- fry until golden brown over med-high heat w/ vegetable oil in pan
- take a pot, add the meatballs, and fill pot with water until meatballs are halfway covered
- cover and seal well, let it simmer on low for 5 hours

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