Algerian Meatballs In Garlic Broth Recipe

• 1 head garlic
• 4 Tbsp. extra virgin olive oil
• 1 lrg onion finely minced
• 1 x cinnamon stick
• 3 sprg thyme
• 1 x bay leaf
• 1 lt chicken or possibly meat stock
• 2 x tomatoes skinned deseeded and minced
• 1 x carrot sliced
• 2 Tbsp. tomato puree
• 4 Tbsp. long grained rice rinsed
• 250 gm cooked chickpeas
• 2 x squeezes of lemon juice salt and pepper
• 500 gm chopped beef or possibly lamb
• 1 sm bunch coriander finely minced
• 1/2 x onion finely minced
• 1 tsp grnd cinnamon
• 1 x egg lightly beaten
• 1 x salt and pepper

1. Break the garlic up into cloves and peel them then process the whole lot roughly.
2. Heat the oil in a large pan and fry the onion till tender.
3. Add in twothirds of the garlic and cinnamon stick and stir for a few min.
4. Now add in the herbs meat stock minced tomatoes carrot and salt and pepper and bring to the boil.
5. Simmer for 40 min.
6. Meanwhile make the meatballs.
7. Mix the remaining garlic with the chopped meat coriander onion cinnamon salt and pepper and sufficient beaten egg to bind.
8. Roll into walnut sized balls.
9. Once the broth has been simmering for 40 min add in the meatballs tomato puree and rice.
10. Simmer for 15 min then add in the chickpeas and simmer for three or possibly four min.
11. Stir in lemon juice and adjust seasoning.
12. Serve immediately or possibly reheat thoroughly when needed.
13. For chickpeas if you have time soak and cook your own rather than use tinned ones.
14. Serves 4

garlic, extra virgin olive oil, onion, cinnamon stick, thyme, bay leaf, chicken, tomatoes, carrot, tomato puree, long grained rice, chickpeas, lemon juice salt, coriander, onion, cinnamon, egg, salt

Taken from cookeatshare.com/recipes/algerian-meatballs-in-garlic-broth-63158 (may not work)