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1
In a small saucepan, cover the beans with 1 inch of water and bring to a boil.
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2
Cover partially and simmer over low heat, stirring occasionally, until tender, about 40 minutes.
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3
Drain and keep covered.
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4
Heat the olive oil in a large saucepan.
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5
Add the garlic, onion, Tabil and paprika and cook over low heat until the onion softens, about 7 minutes.
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6
Add the tomatoes and a pinch each of salt and pepper and bring to a simmer.
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7
Add the hot water, then cover and simmer the tomato mixture until very thick, about 20 minutes.
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8
Stir in the cooked beans, cover and simmer for about 10 minutes longer.
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9
Add the preserved lemon and capers, season the tomato mixture with salt and pepper and remove from the heat.
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10
In a medium skillet, heat 1/4 cup of the olive oil.
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11
Add the parsley and onion and cook over moderately low heat until the onion softens, about 8 minutes.
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12
Transfer the parsley and onion to a large bowl and let cool completely.
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13
Add the ground veal, feta, bread crumbs, olives, Gruyere, Tabil and 2 of the eggs and mix thoroughly with your hands.
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14
Form the meat mixture into 3 dozen tablespoon-size meatballs.
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15
In a large skillet, heat 1/4 inch of olive oil until shimmering.
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16
In a medium shallow bowl, beat the 2 remaining eggs.
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17
Working in batches, dredge the meatballs lightly in flour, then dip them in the beaten eggs, letting any excess egg drip back into the bowl.
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18
Fry the meatballs over moderate heat until browned all over; reduce the heat if they start browning too quickly.
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19
Transfer the meatballs to a rack to drain.
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20
Roast the poblano chile over a gas flame or under the broiler until charred all over, about 10 minutes.
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21
Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes.
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22
Peel the chile and discard the stem, core and seeds.
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23
Cut the poblano chile pepper into thin strips.
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24
Bring the sauce to a simmer.
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25
Add the meatballs, cover and cook over low heat for 10 minutes.
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26
Arrange the meatballs and sauce in a large bowl, garnish with the strips of chile and serve.
