Sunday, March 13, 2016

Tajine-el-Khoukh (Algerian Stuffed Peaches) for #SundaySupper

Partly cloudy with a chance of Meatballs! For this #SundaySupper event it's all about balls!  Beef, pork, ham, whatever you make your balls out of! Anything goes! The possibilities are endless! What is your favorite Meat-a-ball?

This event is being hosted by Sue of A Palatable Pastime. Thank you, Sue, for the great theme. We Manns are a meatball-loving family.

The Great Meatball Array
Meatball Appetizers:
Meatball Soups:
Main Dish Meatballs:
Meatball Desserts:
Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes  from Sunday Supper Movement

Algerian Stuffed Peaches

Contrary to what you would think, there are no peaches in this recipe; these are meatballs, covered in mashed potatoes, rolled in batter, and cooked till the outside is golden and "fuzzy," hence the name. This recipe has multiple steps but the resulting flavors are definitely worth it. And it helps that I have an Enthusiastic Kitchen Elf to lend a hand. Traditionally, this recipe is made with a white sauce made with garbanzo beans. However the Elf developed an allergy to garbanzo beans a few years ago. So, I went with a red sauce.

  • 1 pound organic, grass-fed ground beef
  • 1 1/2 T garam masala
  • 1 1/2 T freshly minced ginger
  • 3 cloves garlic, minced
  • 1/3 C fresh cilantro
  • 1 T hemp hearts
  • freshly ground salt
  • freshly ground pepper
  • 3 to 4 large potatoes, cubed
  • 1 egg, beaten
  • 1 T gluten-free flour
  • 1/2 C ground almonds
  • 1/2 T ground cumin
  • 1-1/2 C fresh tomato sauce
  • 1/4 C organic heavy cream
  • 1 pinch coarse salt

In a large bowl, using your hands, mix together all of the ingredients - except the potatoes, egg, and flour - until well-combined. Roll walnut-sized balls and place them on a silicone-lined baking sheet. Preheat oven to 375 degrees F. Bake for 35 minutes until well-browned. While the meatballs are cooking, boil the potatoes until tender. Mash well.

Whisk together the sauce ingredients. Simmer on low heat for 10 minutes. You're just looking to meld the flavors together.

Wrap a layer of mashed potatoes around each meatball.  

Beat together 1 egg and 1 T flour (I used gluten-free flour) to form a batter. 

Heat 1/2 C butter with a splash of olive oil in a flat pan. Roll each "peach" in the egg batter and pan-fry until golden brown. 

Drain on a paper towel to absorb the excess oil.

Roll the peaches in the sauce and serve warm.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. 

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It's easy. 

You can sign up by clicking here: Sunday Supper Movement.


  1. What a unique recipe. Perfect for my meat and potato loving husband.

  2. What a cool recipe, thank you for sharing this, it is so unique!!

  3. Thanks for explaining the origin of the name! These sound fabulous!!!

  4. What a unique recipe! I love it! I'm not too familiar with African cuisine, but I would like to start experimenting with it.

  5. Meatballs wrapped with mashed potatoes?!??!?!?! YES PLEASE!!

  6. I have to admit they do look a bit like broiled peaches! Maybe some real peaches in the dessert? LOL!


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