If you’re looking to elevate your culinary repertoire, you are in the right place. Try a dish that encapsulates both bold flavors and vibrant aromas, like these Apricot Cardamom Pork Meatballs.
This dish is known as Tunisian-Spiced Meatballs with an Apricot Glaze. It exemplifies North African cuisine’s unique ability to blend sweet and savory.
It is similar to these North African-Style Harissa Orange Chicken Thighs.
This offers not only a delightful gastronomic experience but also a glimpse into the rich cultural heritage of Tunisia.
The Heart of Tunisian Cuisine
At its core, Tunisian cuisine is a melting pot that reflects the influences of Berber, Arab, French, and Italian flavors.
The use of spices plays a pivotal role, with cumin, coriander, and paprika often taking center stage.
These spices give the dish its distinct flavor. They also provide various health benefits. This makes the meatball recipe both delicious and nourishing.
So, don’t hesitate to step out of your comfort zone. Cooking is a wonderful adventure, and through dishes like these, you can discover new worlds one flavor at a time.
Enjoy the journey and the delicious destination.
Tunisian-Spiced Meatballs With An Apricot Glaze
For The Apricot Glaze
1/2 cup apricot jam
3/4 cup chicken stock
For The Meatballs
10 ounces lean ground beef
2 scallions, separate greens from whites, mice whites
1/4 cup panko bread crumbs
1 tablespoon Tunisian spice blend
3/4 teaspoon salt
Black pepper to taste
To a small combine the apricot jam and chicken stock. Set aside.
In a large bowl, combine beef, scallion whites, panko, Tunisian spice blend, salt and black pepper. Form into 10, 1 1/2-inch meatballs.
Heat a teaspoon of olive oil in a large pan over medium high heat. Add meatballs and cook until browned all over, turning occasionally, about 4-6 minutes.
Pour apricot jam mixture to the skillet and bring to a simmer, then reduce heat to medium. Cover skillet and continue cooking until meatballs are cooked through and glazed.
If glaze is your thin, remove cooked meatballs to a plate and set aside. Turn heat to high and bring jam glaze to a rapid bowl. Boil until the bubbles be large, about 5-6 minutes.
Return meatballs to skillet and swirl lightly to glaze entire surface of meatballs.
Plate and garnish with green scallion parts and serve with your favorite sides.
Try These Meatball Favorites
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