Meatballs in Garlic Broth RecipeOrigin: Algeria Period: Traditional |
Ingredients:
1 head garlic, separated into cloves For the meatballs
remaining garlic from above 
Meatballs in Garlic Broth Preparation: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. |
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