Galit’s mum, Marie, serves these meat balls with Couscous for the Saturday lunch. The Haviv’s are Tunisian so expect a good hearty meal. I’ve also seen, but not tried, a similar recipe which has an extra egg in the meat balls, but doesn’t coat them in egg and flour.

Ingredients
Method
Instructions for meat balls
- Mix meat, onions, garlic, bread, egg, parsley, salt and pepper.
- Shape into balls
- Dip balls in flour
- Dip floured meat balls in egg
- Fry
Instructions for sauce
- Add tomato paste, water, salt, pepper, and garlic to a pot
- Add fried meat balls to the sauce
- Simmer (Marie simmers until the sauce is quite dry, but you might want a wetter sauce)
- Serve with couscous, rice, pasta, etc
Notes
Marie sometimes makes a meat ball variation called a "Bullet". It is the same as her basic recipe, but has vegetables on each side of the meat ball, like a sandwich. I confess I'll less keen about this option.
Uncooked slices of vege (eg potatoes, aubergine, capsicum)
Egg
Breadcrumbs
Instructions:-
1. Put uncooked slices of vege (eg potatoes, aubergine, capsicum) on each side of an uncooked meat ball like a sandwich
2. Dunk the enhanced meat ball in egg then breadcrumbs
3. Then fry as normal.
Uncooked slices of vege (eg potatoes, aubergine, capsicum)
Egg
Breadcrumbs
Instructions:-
1. Put uncooked slices of vege (eg potatoes, aubergine, capsicum) on each side of an uncooked meat ball like a sandwich
2. Dunk the enhanced meat ball in egg then breadcrumbs
3. Then fry as normal.