Tunisian meatballs from Serious Eats by David Tanis

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Notes about this recipe

  • chawkins on May 21, 2025

    Very tender and flavorful meatballs. I used 80% ground beef and got 37 balls which I sprayed with olive oil and baked in the oven at 375F for 15 minutes. I dusted the meatballs very lightly with flour as I worried that too much flour might thicken the sauce too much. As it turned out, I should have used a heavier hand on the dusting because the sauce was a bit thin. I used dark raisins for the couscous because that was all I had.

  • kbrooks on May 16, 2025

    This is fantastic! It does take some time but it's worth the effort. Only change I made was to increase the parsley and omit the cilantro.

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