Madfouna: Tunisian-Jewish Meatballs Buried in Spinach/Chard Confit - What is Madfouna?

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds provide a similar crunch and are more affordable.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: scrambled eggs

Tofu offers a plant-based alternative, while scrambled eggs are often less costly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually cheaper.

Wash and dry the chard leaves, removing the stems.

Cover the bottom of a large pot with olive oil and heat over low heat.

Divide the chard into four portions and sauté each portion in the pot until dark green, about 20 minutes total, stirring constantly.

Transfer the cooked greens to a bowl or cutting board and let cool.

Chop the scallions and mince the garlic.

In the same pot, cover the bottom with olive oil again and heat over medium-low heat.

Add the scallions, garlic, oxtail, and spices; brown the meat on both sides for a few minutes.

Add boiling water and cook for 15 minutes.

If using dry beans, add them now; if using canned beans, add them later.

Add the cooked greens and reduce heat to low, simmering for 3 hours, stirring occasionally.

Prepare the meatballs by mixing ground round, dried mint, coriander, salt, black pepper, and garlic by hand.

Form the mixture into meatballs about an inch in diameter and drop them into the greens.

Increase heat to medium-low and cook for an additional 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens