Moroccan style meatballs

These meatballs and sauce are amazing! A rich flavor that you don’t taste often in traditional meatballs. I loved experimenting with these seasonings and I’m sure you will too!

Ingredients

Meatballs:

• 1 pound ground lamb ground beef

• 1/2 onion, grated

• 2 Tbsp fresh parsley, chopped

• 2 Tbsp fresh cilantro, chopped

• 1 tsp paprika

• ½ tsp cumin powder

• 1 tsp coriander powder

• 1 tsp salt

• ½ tsp pepper

• ¼ tsp turmeric

• ¼ tsp cinnamon

• 3 garlic cloves, grated

Sauce:

• Tbsp olive oil

• 1 large onion, diced

• 3 garlic cloves, finely chopped

• 1½ tsp paprika

• ¼ tsp turmeric

• ¼ tsp cinnamon

• ½ tsp pepper

• ½ tsp cumin

• 1 tsp coriander
  

• salt to taste

• 1 Tbsp tomato paste

• 1½ cup grated tomatoes

• 2 Tbsp fresh parsley, chopped

• 2 Tbsp fresh cilantro, chopped

• ¼ cup water
  

Directions:

1. Mix all the meatball ingredients in a large bowl, mixing with your hands until just combined. Make 1¼ inch meatballs and keep in the refrigerator while you prep the remaining ingredients and make the sauce.

2. Heat olive oil in wide/deep skillet over medium high heat. Sauté onion until it starts to get a light golden brown. Add in garlic and sauté for a minute.

3. Mix all powdered spices (paprika, turmeric, cinnamon, pepper, cumin, coriander) in a small bowl. Add this to the onion and mix well. Add tomato paste and cook for a minute.

4. Add grated tomatoes, chopped cilantro and parsley along with salt and mix well. Add water, reduce the heat to medium low and simmer the sauce for 20-25 minutes, stirring occasionally. When the consistency of the sauce is to your liking, taste and adjust seasoning.

5. Add the meatballs. Cover and continue to simmer for another 10 to 15 minutes, or until the meatballs are just cooked through. Flip them and coat them well with sauce and cook an additional 10 minutes.
   

6. Garnish with parsley or cilantro. Serve immediately with pita, naan, fresh salad or white rice!