“Meatball pasta” is a delicious and popular dish in Tunisia. Here’s a basic recipe to prepare this dish:

Ingredients for the meatballs:

• 500g ground meat (lamb, beef, or a mix of both)
• 1 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon ZEYNA paprika
• Salt and pepper, to taste
• 1/2 bunch of fresh parsley, finely chopped

Ingredients for the pasta sauce:

• 2 tablespoons of NARA olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tablespoons of tomato paste
• 1 teaspoon ZEYNA cumin powder
• 1 teaspoon ZEYNA paprika
• 1/2 teaspoon red chili powder (or more to taste)
• Salt and pepper, to taste
• 1 liter of water
• 500g of pasta EPIDOR (Fell or Spaghetti)

Instructions:

1. Prepare the meatballs by mixing the ground meat, onion, garlic, ZEYNA cumin, ZEYNA paprika, salt, pepper, and finely chopped parsley in a large bowl. Form small meatballs with this mixture.
2. In a large skillet, heat NARA olive oil over medium heat. Brown the meatballs on all sides until they are well-cooked. Set the meatballs aside.
3. In the same skillet, add more NARA olive oil if needed, then stir-fry the onion and garlic until they become translucent.
4. Incorporate the tomato paste, ZEYNA cumin, ZEYNA paprika, chili powder, salt, and pepper. Mix well.
5. Add water to create the sauce. Bring it to a boil, then reduce the heat and let it simmer for a few minutes.
6. Return the meatballs to the sauce and simmer for about 15 minutes to allow them to absorb the flavors of the sauce.
7. Meanwhile, cook the pasta according to the instructions on the package. Drain the pasta.
8. Serve the meatballs and the sauce over the cooked pasta.
9. You can garnish the dish with finely chopped fresh parsley if desired.
10. Serve hot and enjoy!

This dish is typically served with fresh bread or baguette.