Algerian meatballs
Big Meatballs (Coclo) adapted from The Great Book of Couscous by Copeland Marks
Description
Ingredients
1 Pound Ground Beef
1/2 Cup Rice
1 Head Garlic — finely chopped
1 Medium Egg — beaten
1/2 Teaspoon Salt
1/2 Teaspoon Ground Bay Leaf
1/8 Teaspoon Ground Mace
1/4 Teaspoon Pepper
1/8 Teaspoon Thyme
2 Tablespoons Olive Oil
1 Medium Onion — finely chopped
1/2 Bunch Cilantro — tied in a bundle
3/4 Cup Water
Directions Mix beef, rice, garlic, egg, salt, bay leaf, mace, pepper, thyme and olive oil together well. Shape into 2 large meatballs. Put onion, cilantro and water in a pan. Add meatballs. Cover pan and simmer over low heat for 2 hours or a bit more. Remove and discard cilantro. Serve with rice or couscous.
Serves 6
