Ingredients
-
500
-
-
1
-
4
-
3
-
140
-
150
-
-
-
3
-
1
-
-
-
-
3
Directions
Egg & Tuna Huge Meatball – Spanish Eye (Ain Sbaniyouria), 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 , 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
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Steps
|
1
Done
|
Boil 2 Eggs. |
|
2
Done
|
Prepare the Meat by Seasoning It With Salt, Pepper, Dried Mint and Let It Rest For a Little While. |
|
3
Done
|
Stuffing: Mix Together the Chopped Parsley, Chopped Onion, Tuna, Cheese, 1 Raw Egg. Season It With Salt and Pepper. |
|
4
Done
|
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
Done
|
Divide the Meat Into 2 Balls, Flatten Them Up the Palm of Your Hand Until It Is 1cm Thick. |
|
6
Done
|
Spread the Stuffing and Add the Hard Boiled Egg in the Middle. Do the Same With the Other Ball of Meat. |
|
7
Done
|
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
Done
|
Secure the Balls With Kitchen Thread. |
|
9
Done
|
Brown the Meat Balls in a Frying Pan With not Too Much Oil. |
|
10
Done
|
Add the Meat Balls to the Sauce and Let It Boil For a Little While. |
|
11
Done
|
Put the Meat Balls and the Sauce Into an Oven Dish and Cover With Aluminium Foil and Let It Cook For 50min at 200c. |
|
12
Done
|
Turn the Balls by Time to Time So That Each Sides Cook Equally. |
|
13
Done
|
Get the Balls on a Chopping Board and Let Them Cool For 15min. |
|
14
Done
|
Take the Kitchen Thread Out and Slice the Balls Into Sliced of 1cm Thich. |
|
15
Done
|
Serve With the Sauce and Couscous. |
