Here is a very sweet dish, provided by the dried fruits of the meatballs as well as the carrots, figs and onions present in the accompaniment of the vegetables.
Ingredients for 4 persons :
- 400 g ground beef 50 g faisselle
- 50 g of dates
- 50 g ofapricots dry
- 1⁄2 bunch of coriander 1 egg
- 2 slices of stale bread
- 1 nice onion
- 2 or 3 small turnips
- 2 carrots
- 100 g of dried figs
- 40g butter
- 1 tsp. peanut (or sunflower) oil
- Salt, freshly ground pepper
Beef meatballs recipe with dried fruits, tagine style
Grind and mix well the components of the meatballs: beef, faisselle, dates, dried apricots, fresh cilantro, egg, crumbled stale bread.
- Taste and season.
- Form the meatballs
- Leave to rest in the fridge for at least 30 minutes.
Peel and cut the onion into quarters vertically, then each quarter into 3 segments.
Peel and cut the turnips and carrots into sticks a few centimeters long.
Start cooking the side vegetables (carrots, turnips, dried figs), covered for 5 minutes, in 20 g of butter and water.
Heat the peanut oil in a pan.
- Sauté the meatballs for 5 minutes.
- Turn the pan to color them well on all sides.
- Add the remaining butter at the very end of cooking to brown the meatballs.
Remove the lid from the vegetables, dry them a little and let them color. Season with salt and pepper.
Add the meatballs to the vegetables, replace the lid and gently finish cooking for 20 minutes, until the vegetables are cooked through.
Enjoy once the meatballs have infused a little on the bed of vegetables.
The dumplings resting time makes them easier to make because the stuffing sticks less to the fingers and allows the flavors to combine better.
Here is a very sweet dish, provided by the dried fruits of the meatballs as well as the carrots, figs and onions present in the accompaniment of the vegetables. The tenderness and softness of the meatballs reinforce the feeling of comfort that such a sunny dish can provide.
If we want to stay in this tone, we will opt for wines full of sun and marked by warmth and smoothness; in this direction, one can opt for a Jumilla, Spanish red wine from the Alicante region. But while staying in the spirit, if you want to bring a little nervousness to the whole, you will prefer a rosé that is both vinous and fresh, like an Irouléguy.
Price ideas (in 2014):
- Jumilla 5 to 13 €
- Irouléguy 5 to 9 €
You can replace the egg and bread with chickpea flour. Add more until you get the usual meaty consistency.
Recipe: V. Le Berre Photo: F. Hamel