Beef Rib and Meatball Stew (T'fina Pkaila) **Beef Rib and Meatball Stew (T'fina Pkaila)** This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.

Ingredients

FOR THE MEATBALLS:

• 2 tbsp. olive oil
• 1 small yellow onion, minced
• 1 lb. ground chuck
• 1 tbsp. ground cumin
• 1 tbsp. ground black pepper
• 1 tbsp. finely chopped cilantro
• 1 tbsp. finely chopped parsley
• 2 1⁄4 tsp. kosher salt
• 1 1⁄2 tsp. paprika
• 3⁄4 tsp. ground cinnamon
• 1 egg, lightly beaten

FOR THE SOUP:

• 1⁄4 cup olive oil
• 1 lb. beef flanken-cut short ribs
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely chopped
• 1 large yellow onion, minced
• 5 cups beef stock
• 6 oz. spinach leaves, chopped
• 1 (16-oz.) can white kidney beans, rinsed and drained

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Instructions

Make the meatballs:

1. Heat oil in a 6-qt. saucepan over medium-high heat.

2. Add onions; cook, stirring, until soft, about 5 minutes.

3. Using a slotted spoon, transfer onions to a bowl; stir in chuck, cumin,
   pepper, cilantro, parsley, salt, paprika, cinnamon, and egg.

4. Form mixture into about forty 1-oz. balls. Return saucepan and oil to
   medium-high heat; add meatballs, and cook, turning, until browned all
   over, about 4 minutes.

5. Transfer to a plate and set aside.

Make the soup:

1. Return saucepan to medium-high heat and add oil; season ribs with salt and pepper.

2. Working in batches, add ribs, and cook, turning, until browned on all sides,
   about 8 minutes.

3. Transfer ribs to a plate and set aside.

4. Add garlic and onions to pan, and cook, stirring, until lightly caramelized,
   about 5 minutes.

5. Return ribs to pan along with stock, and bring to a boil; reduce heat to
   medium-low, cover, and cook until beef is just tender, about 1 hour.

6. Add meatballs, and cook until tender, about 8 minutes. Add spinach
   and beans, and cook, until spinach and beans are tender, about 4 minutes more.

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This Recipe Is Published Here

bon appetit