Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) Recipe

Name: Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups olive oil or vegetable oil, for frying; 1 medium-sized head cauliflower (about 1 pound); 1 1/2 pounds ground beef, lamb, or veal; 1 small onion, finely chopped; 1/2 teaspoon ground cinnamon; 1/2 cup chopped fresh parsley leaves; 1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 large eggs beaten; All-purpose unbleached flour, as needed, for dredging; Salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 tablespoons tomato paste; 1 cup water; 1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander); 1/2 teaspoon ground red chili

Servings: persons

6 cups olive oil or vegetable oil, for frying
1 medium-sized head cauliflower (about 1 pound)
1 1/2 pounds ground beef, lamb, or veal
1 small onion, finely chopped
1/2 teaspoon ground cinnamon
1/2 cup chopped fresh parsley leaves
1 1/2 teaspoons tabil (a Tunisian spice blend of coriander seed, caraway seed, garlic powder, cayenne pepper)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs beaten
All-purpose unbleached flour, as needed, for dredging
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 cup water
1 1/2 teaspoons harisa (Tunisian hot chili paste of guajillo chili peppers, garlic, oil, caraway, and coriander)
1/2 teaspoon ground red chili

1
Preheat frying oil in a deep-fryer or 8-inch deep saucepan to 375 degrees F.
2
Bring a saucepan of lightly salted water to a boil and cook the whole cauliflower until tender, about 10 minutes.
3
Drain well and break into small florets.
4
Place the meat, onion, cinnamon, parsley, tabil, salt, and pepper in a food processor, in batches if necessary, and process until well blended.
5
Remove to a bowl.
6
Have a bowl of water handy to keep your hands wet while making meatballs.
7
Meatballs are formed by flattening a lemon-sized portion of meat into a thin patty and wrapping the patty around a cauliflower floret to completely enclose.
8
Form into an oval shape, then dip into the eggs and dredge in flour, tapping off any excess flour.
9
Cook the meatballs in oil until golden, about 4 minutes, without crowding the fryer.
10
Remove with a slotted spoon to paper toweling to drain.
11
For the sauce:
12
Heat the extra-virgin olive oil over medium-high heat in a large saucepan.
13
Dissolve the tomato paste in the water, and add to the pan along with harisa and ground red chili.
14
Add the meatballs and cook covered until most of the liquid evaporates, about 25 minutes.
15
Add a little water to rehydrate sauce if it is dries out before that time.
16
Serve meatballs covered with sauce.

3845

kcal

Calories

414

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 cups olive oil or vegetable oil, for frying, 1 medium-sized head cauliflower (about 1 pound), 1 1/2 pounds ground beef, lamb, or veal, 1 small onion, finely chopped, and more.

Yes, Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower-Stuffed Meatball Ragout in Spicy Tomato Sauce (Tunisian Mubattan Bruklu)

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