Ingredients 500g minced beef or lamb
1/2 cup of bread crumbs
1 Tbsp ground cumin
1 Tbsp paprika
1 Tbsp white pepper
2 Tbsp chopped parsley
2 Tbsp chopped coriander
1 large brown onion - diced
3 cloves of garlic - crushed
2 Tbsp olive oil
1 500g can diced tomatoes
1 Tbsp tomato paste
1 cup beef stock
salt & pepper to taste
Couscous (cooked by packet instruction)
Mix mince, 1 egg, breadcrumbs, cumin, paprika, salt, pepper, parsley, coriander, 1/2 the diced onion and 1/2 of the crushed garlic in a large bowl. Use clean hands to combine the ingredients well. Use hands to roll balls out of the mixture, about a Tbsp in size. If the mixture seems wet or isn't firm enough to hold its shape, add more breadcrumbs. Once all the mixture is rolled into balls, set aside.
In a deep pan or pot heat oil. Add the remaining onion and garlic and stir until soft. Add the tomatoes, tomato paste and beef stock. Stir and bring to the boil.
Adjust the heat to a simmer and add the meatballs gently one by one, space them evenly in the pan if possible. Be careful when adding the meatballs not to splash the sauce, it will be very hot. Make sure the sauce covers the meatballs, do this by pushing them gently down with a spoon. If there isn't enough sauce to cover them, add a little hot water to the pan.
Simmer for 15 minutes, turning the meatballs gently every 5 minutes or so. Add the remaining eggs, one at a time evenly on top. Cover the pan, and simmer for 10 minutes, or until eggs look cooked (if you don't have a lid, used tin foil loosely). Check that meatballs are cooked though by taking one out and cutting it in half.
Serve with couscous, one egg per person. salt and pepper to taste.