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 lemon1 – 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 Tbsp. olive oil
Salt and pepper to taste8 oz. shredded mozzarella
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!