Meatballs in Garlic Broth

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Meatballs in Garlic Broth

Meatballs in Garlic Broth is a traditional Algerian recipe for a classic dish of beef or lamb meatballs cooked in a chicken stock based broth with tomatoes, chickpeas, garlic, tomatoes, herbs and lemon juice. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Meatballs in Garlic Broth.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Beef Recipes Lamb Recipes Vegetable Recipes Algeria Recipes

Ingredients:

1 head garlic, separated into cloves
4 tbsp olive oil
1 large onion, finely chopped
1 cinnamon stick
3 sprigs thyme
1 bayleaf
1l chicken stock or beef stock
2 tomatoes, blanched, skinned, de-seeded and chopped
1 carrot, sliced
2 tbsp tomato purée
4 tbsp rinsed long-grain rice
250g cooked or tinned chickpeas
2 squeezes lemon juice
salt and black pepper to taste

For the meatballs:

remaining garlic from above
500g minced beef or lamb
1 small bunch coriander, finely chopped
1/2 onion, finely chopped
1 tsp ground cinnamon
1 egg, lightly beaten
salt and black pepper to taste

Method:

Peel the garlic cloves then place in a food processor and chop roughly. Add the oil to a pan and fry the onion until tender. Add 2/3 of the garlic and the cinnamon stick then stir and cook for a few minutes before adding the herbs, meat stock, chopped tomatoes and carrot. Season and bring to a boil. Reduce to a simmer and cook for 40 minutes.

Meanwhile prepare the meatballs as follows: mix the remaining garlic with the minced meat, coriander, onion, cinnamon, salt and pepper. Add just enough beaten egg so that the mixture binds together. Form into walnut-sized balls and set aside.

Once the sauce is ready add the tomato purée and rice. Stir in then add the meatballs and simmer for 15 minutes before adding the chickpeas. Simmer for a further 5 minutes to heat the chickpeas through before adding the lemon juice.

Serve immediately, accompanied by rice.