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Algerian   -   Garlic Meatballs   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 4 Tablespoons Butter
  • 1 Large Onion -- finely chopped
  • 1 Pound Beef -- cubed
  • 1 Head Garlic -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Cayenne
  • 1 Pound Ground Beef
  • 1/4 Cup Rice
  • 1 Bunch Parsley -- finely chopped
  • 1 Medium Egg -- beaten
  • 4 Tablespoons Tomato Paste
  • 1 Can Chickpeas -- drained
Directions In a saucepan, melt the butter and saute the onion until they begin to brown. Add the cubed meat, half the garlic, salt, pepper, 1/2 teaspoon cinnamon and the cayenne. Saute for 5 minutes. Add water to cover and bring to a boil. Cover and simmer for 45 minutes. In the meantime, mix ground beef, rice, parsley, egg, garlic, salt, pepper and cinnamon. Form into meatballs, then place into the simmering pan. Bring to a boil and simmer for 15 minutes. Add tomato paste and chickpeas. Simmer until the chickpeas are warmed through and serve.
Serves 8
Time to Make 0:00

Printer version   6 Votes - Yum: 2.16667, Easiness: 3.33333, Speed: 2.66667, Overall: 2.72222 Rate this recipe

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