Mubattan Bruklu Cauliflower Stuffed Meatball Ragout
Dive into the rich, comforting flavors of Mubattan Bruklu, a unique twist on stuffed meatballs elevated with a spiced cauliflower filling and simmered in a luscious tomato ragout. This fusion of tender ground beef or lamb, aromatic spices like cumin, coriander, and paprika, and a melt-in-your-mouth cauliflower core creates a dish that’s both hearty and refined. The meatballs are seared to golden perfection before being gently braised in a cinnamon-kissed tomato sauce, ensuring every bite is packed with delicious complexity. Perfect for cozy dinners, this Mediterranean-inspired recipe pairs beautifully with rice, couscous, or crusty bread, making it a versatile and show-stopping centerpiece for your table. Whether you're hosting guests or treating your family, this cauliflower-stuffed meatball ragout is a must-try for anyone who craves vibrant, home-cooked flavors with a creative twist.
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Ingredients
- 500 grams Ground beef or lamb
- 200 grams Cauliflower florets
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 50 grams Breadcrumbs
- 1 large Egg, lightly beaten
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 250 milliliters Chicken or vegetable broth
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 teaspoons Cinnamon (optional)
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Steam the cauliflower florets until tender, about 5-7 minutes. Allow them to cool slightly, then finely chop them.
Step 3
In a saucepan, heat 1 tablespoon of olive oil and sauté half of the chopped onion and 1 minced garlic clove until fragrant. Add the chopped cauliflower, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, and a pinch of salt and pepper. Cook for 3-4 minutes, then set aside to cool.
Step 4
In a mixing bowl, combine the ground meat, breadcrumbs, beaten egg, the remaining onion, 2 minced garlic cloves, 1 teaspoon of paprika, the remaining cumin and coriander, and 1 teaspoon of salt. Mix well until the ingredients are fully incorporated.
Step 5
Take a small amount of the meat mixture (about the size of a ping pong ball) and flatten it slightly in your palm. Place about 1 teaspoon of the spiced cauliflower filling in the center and carefully wrap the meat around it, sealing the edges to form a meatball. Repeat with the rest of the mixture.
Step 6
Heat the remaining olive oil in a large skillet or dutch oven over medium-high heat. Sear the stuffed meatballs on all sides until browned, about 6-8 minutes total. Remove the meatballs and set them aside.
Step 7
In the same skillet, add the tomato paste and cook for 1-2 minutes to deepen its flavor. Stir in the crushed tomatoes, chicken or vegetable broth, and optional cinnamon. Bring the sauce to a simmer.
Step 8
Gently place the meatballs into the simmering sauce, ensuring they are partially submerged. Cover with a lid and cook for 20-25 minutes on low heat, stirring occasionally.
Step 9
Once the meatballs are tender and cooked through, garnish with fresh parsley and serve warm with rice, couscous, or crusty bread.
Nutrition Facts
| Serving size | (1632.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2131.8 |
| Total Fat 152.5g | 0% |
| Saturated Fat 49.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 586mg | 0% |
| Sodium 2261.2mg | 0% |
| Total Carbohydrate 89.1g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 25.3g | |
| Protein 110.5g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 386.2mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 3313.1mg | 0% |
Source of Calories