Tunisian meatballs

Combine the chopped beef, bread crumbs, 1 tablespoon parsley, nutmeg, onion powder, salt, pepper, and beaten egg in a bowl, mixing gently until just combined. Form the mixture into approximately 16 meatballs, handling the meat as little as possible to keep them tender.

Heat oil in a large skillet over medium-high heat, then carefully add the meatballs in a single layer. Brown them on all sides, rolling occasionally, until golden exterior forms.

Remove the meatballs from the skillet and set aside on a clean plate.

In the same skillet, add the chopped onion and sauté over medium heat until softened and fragrant, about 2–3 minutes.

Add the chopped tomatoes to the skillet and cook for 2–3 minutes, stirring occasionally to break them down slightly.

Stir in the tomato juice, salt, saffron, cinnamon, pepper, and remaining 1 tablespoon parsley, mixing well to combine the spices evenly.

Return the meatballs to the skillet, nestling them into the tomato sauce. Reduce heat to medium-low and simmer gently, stirring occasionally, until the meatballs are cooked through and the sauce has slightly reduced.

Taste and adjust seasoning with salt and pepper as needed. Serve the meatballs warm with the aromatic sauce spooned over them.