Egg & Tuna Huge Meatball - Spanish Eye (ain Sbaniyouria)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 3
• 500 g minced beef
• parsley
• 1 onion
• 4 tablespoons tomato puree
• 3 eggs
• 140 g tuna in brine (1 can)
• 150 g grated cheese
• salt
• pepper
• 3 crushed garlic cloves
• 1 teaspoon harissa or 1 teaspoon paprika
• olive oil
• oil
• dried mint
• 3 cups water

Recipe

• 1 boil 2 eggs.
• 2 prepare the meat by seasoning it with salt, pepper, dried mint and let it rest for a little while.
• 3 stuffing: mix together the chopped parsley, chopped onion, tuna, cheese, 1 raw egg. season it with salt and pepper.
• 4 sauce: cook 1/4 chopped onion in olive oil until light brown, add the tomato puree and water. season with salt, pepper and the harissa or paprika. i like to add a little bit of dried chilli. let it simmer for 15 minutes.
• 5 divide the meat into 2 balls, flatten them up the palm of your hand until it is 1cm thick.
• 6 spread the stuffing and add the hard boiled egg in the middle. do the same with the other ball of meat.
• 7 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.
• 8 secure the balls with kitchen thread.
• 9 brown the meat balls in a frying pan with not too much oil.
• 10 add the meat balls to the sauce and let it boil for a little while.
• 11 put the meat balls and the sauce into an oven dish and cover with aluminium foil and let it cook for 50min at 200°c.
• 12 turn the balls by time to time so that each sides cook equally.
• 13 get the balls on a chopping board and let them cool for 15min.
• 14 take the kitchen thread out and slice the balls into sliced of 1cm thich.
• 15 serve with the sauce and couscous.