Chicken or Turkey Meat Balls

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.

Turkey Meat Balls

Chicken or Turkey Meat Balls

Marie Haviv


Ingredients for meat balls

  • 1/2 kg chicken or turkey minced
  • 2 onions chopped finely or grated & dried with a paper towel
  • 3 cloves garlic minced
  • 3 - 4 thin slices of white bread soaked & squeezed
  • 1 egg
  • Parsley small bunch, leaves only, chopped & dried with a paper towel
  • Salt and black pepper
  • Flour
  • Egg & water beaten

Ingredients for sauce

  • 3-4 heaped teaspoons tomato paste
  • 2 cups water
  • Salt & Pepper
  • [Optional] 2 cloves garlic minced and sautéed


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


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)
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.

Leave a Reply

Recipe Rating