Aïn Sbaniouria Egg-stuffed meatballs
Spiced minced beef wrapped around a whole hard-boiled egg, floured, fried and sliced into rounds that look like an eye.
Serves 4 · 60 min
Per portion (210 g)
| Calories | 618 kcal |
|---|---|
| Protein | 38.2 g |
| Carbohydrates | 6.3 g |
| Fat | 48.6 g |
| Saturated fat | 12.9 g |
| Sugars | 0.4 g |
| Fibre | 1.6 g |
| Sodium | 798.7 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 600 g minced beef
- 6 cloves, crushed garlic
- 1 mgharfa kbira, ground caraway
- 1/2 bunch parsley
- to taste turmeric
- to taste ground red pepper
- to taste harissa
- 4, hard boiled eggs
- for dusting flour
- for frying oil
Method
- Knead the beef with the parsley, garlic, caraway, turmeric, red pepper, harissa, salt and a spoonful of water until smooth and sticky.
- Flatten a handful in your palm, lay a peeled hard-boiled egg in the centre and wrap the meat around it, pinching every seam shut.
- Roll each ball in a little flour and fry in hot oil, turning, until deep brown outside and cooked all the way to the egg.
- Cut into thick slices so every piece shows its yellow eye, and serve hot.