Recipe courtesy of Oliver Andreini
Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Total:
1 hr 35 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 35 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

For the meatballs:
  • 6 cups olive oil or vegetable oil, for frying
  • 1 medium-sized head cauliflower (about 1 pound)
  • 1 1/2 pounds ground beef, lamb, or veal
  • 1 small onion, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs beaten
  • All-purpose unbleached flour, as needed, for dredging
  • Salt and freshly ground black pepper
For the sauce:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
  • 1/2 teaspoon ground red chili

Directions

Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.

Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes. Drain well and break into small florets.

Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended. Remove to a bowl.

Have a bowl of water handy to keep your hands wet while making meatballs. Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose. Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.

Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer. Remove with a slotted spoon to paper toweling to drain.

Heat the extra-virgin olive oil over medium-high heat in a large saucepan. Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili. Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes. Add a little water to rehydrate sauce if it is dries out before that time. Serve meatballs covered with sauce.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Meatballs with Tomato Sauce

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Turkey Meatballs in Tomato Sauce

Nonna's Fresh Spicy Tomato Sauce

Recipe courtesy of Bobby Deen

Meatballs and Linguine with Homemade Tomato Sauce

Recipe courtesy of Patti LaBelle

Sauteed Skirt Steak in Spicy Tomato Sauce

Spaghetti with Spicy Tomato Olive Sauce

Recipe courtesy of Gourmet Magazine

Sauteed Skirt Steak in Spicy Tomato Sauce

Recipe courtesy of Gourmet Magazine

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here