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1
Boil 2 eggs.
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2
Prepare the meat by seasoning it with salt, pepper, dried mint and let it rest for a little while.
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3
Stuffing: Mix together the chopped parsley, chopped onion, tuna, cheese, 1 raw egg.
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4
Season it with salt and pepper.
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5
Sauce: Cook 1/4 chopped onion in olive oil until light brown, add the tomato puree and water.
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6
Season with salt, pepper and the harissa or paprika.
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7
I like to add a little bit of dried chilli.
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8
Let it simmer for 15 minutes.
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9
Divide the meat into 2 balls, flatten them up the palm of your hand until it is 1cm thick.
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10
Spread the stuffing and add the hard boiled egg in the middle.
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11
Do the same with the other ball of meat.
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12
Now the tricky bit is to close the meat around the egg to form a ball avoiding any holes or the suffing will run during the cooking.
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13
Secure the balls with kitchen thread.
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14
Brown the meat balls in a frying pan with not too much oil.
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15
Add the meat balls to the sauce and let it boil for a little while.
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16
Put the meat balls and the sauce into an oven dish and cover with aluminium foil and let it cook for 50min at 200C.
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17
Turn the balls by time to time so that each sides cook equally.
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18
Get the balls on a chopping board and let them cool for 15min.
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19
Take the kitchen thread out and slice the balls into sliced of 1cm thich.
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20
Serve with the sauce and couscous.
