Ingredients for about a dozen meatballs:

• 500 g ground beef
• 1 onion
• A few sprigs of parsley
• 1/4 of a baguette, soaked in water and squeezed dry
• 1 egg
• 1 tsp nutmeg or quatre-épices
• salt, pepper
• 1 pinch of turmeric
• 1/2 glass of oil

Blend the onion, bread and parsley together. Add them to the ground beef. Add the spices and knead, incorporating one egg.

Shape the meatballs to the size of an egg, wetting your hands with a little water. In a large pot containing 1 glass of water, 1/2 glass of oil and a pinch of turmeric, place the meatballs and cook over low heat.

These meatballs are served with all kinds of vegetables: peas, green beans, fennel...

Example:

Peas: In a large pot, combine 1 glass of water, 1/2 glass of oil and 1 pinch of turmeric, and bring to a boil. Add 500 g of frozen extra-fine peas, 2 sugar cubes and a pinch of salt. Cook for a good half hour, adding a little water if necessary, until the peas are meltingly tender. Place the already-cooked meatballs on top and heat through...

Green beans: In a large pot, combine 1 glass of water, 1/2 glass of oil and a pinch of turmeric, and bring to a boil. Add 500 g of fresh or frozen green beans, the juice of one lemon, one garlic clove, 2 small tomatoes peeled, seeded and diced, and a pinch of salt. Cook for half an hour, etc...

Fennel: Same method — add the fennel, cut into quarters or eighths if too large, to the base sauce. Add the juice of one lemon, one garlic clove and a pinch of salt. Cook until a knife blade passes easily through the fennel.

NB: You can also bread these meatballs with flour and egg, fry them in a pan with a generous amount of oil, and then finish cooking them in the sauce described above. (Tunisian method — more caloric, but very delicious)