Moroccan Meatballs

Ingredients for Charmoula Marinade

½ Tbsp. dried chili flakes

½ Tbsp. sweet paprika

½ tsp. grated ginger

½ onion, diced

½ Tbsp. ground cumin

1 garlic clove minced

1 Tbsp. chopped Parsley

¼ cup olive oil

Juice of ½ lemon

1 – 28 ounce can crushed tomatoes    

Combine all ingredients and let stand in fridge for at least 30 minutes

Ingredients for Meatballs                                                                               

1 - pound ground lamb/Beef

¼ c. milk

5- slices white bread tore up into small pieces

½ tsp. cumin * see notes

½ tsp. paprika*see notes

½ tsp. chili powder*see notes

½ Tbsp. chopped parsley

1 egg

1 Tbsp. olive oil

Salt and pepper to taste

8 oz. shredded mozzarella

Pearl couscous


Directions: 

1. Preheat the oven to 375 degrees.  Meanwhile, prepare meatballs – soak bread pieces in milk until soft, add remaining ingredients and combine. Form into golf ball-sized meatballs and place on a lined baking sheet. Bake for 10 minutes to seal.

2. While the meatballs are baking, prepare the sauce.  Heat a med. size sauce pan over medium heat and fry the Charmoula Marinade for about 5 minutes, until onions have softened. Add the tomatoes and simmer on low heat for 15-20 minutes. Add the meatballs, coat in sauce, and put in a baking dish at 375 degrees about 30 min.

3. Before the meatballs are done add shredded mozzarella for about 10 minutes longer. When melted serve over cooked Israeli /Pearl couscous. Garnish with parsley.

*Notes – I doubled the recipe so I could make the meatballs larger . You can substitute the chili powder, cumin, and  paprika for a Authentic Morocaan spice blend called Harissa!