Moroccan Meatballs in Spicy Tomato sauce.

I found myself with a craving for meatballs this weekend, but not just any ordianry meatballs. I wanted something with some flair, with big robust flavours, something a little more exoctic then the tried & true, pasta & meatballs.

As I was contemplating my craving when  I noticed my Tagine in the pantry and had a total ureka moment! Morcocan meatballs would be exotic, would definitely have robust flavours, and definitely wasn’t pasta & meatballs.

After a quick search through my cookbooks, I settled on meatball in a spicy tomato sauce recipe.

Spiced Moroccan Meatballs in Spicy Tomato Sauce

Ingridients:

  • 1 lb of ground beef (you can also use lamb if desired)
  • 1/2 cup bread crumbs
  • 1/2 onion, finely diced
  • 1 tbsp of Moroccan Spice Blend*
  • 2 garlic cloves, minced
  • 1 egg
  • 1/2 tsp salt

* Moroccan Spice Blend – sesame seeds, thyme, sumac, lemon peel, oregano, basil, majoram, seat salt. I bought my spice blend at my local spice shop.

Tomato Sauce Ingidients:

  • 2 tbsp olive oil (I used Harissa flavored olive)
  • 1 onion coursley chopped
  • 1 tbsp spice blend* *
  • 4 cloves garlic, coarsely chopped
  • 1 tbsp of freshly grated ginger
  • 1 chili pepper, finely chopped
  • 1 14oz can diced tomatoes drained.
  • juice and zest of 1 lemon
  • 2 cups of chopped spinach

** Spice Blend:

  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp of cumin
  • 1/4 tsp of ground coriander
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of ground fennel seeds
  • 1/4 tsp of ground cardomom
  • 1/4 tsp dried rosemary
  • 1/4 tsp of dried oregano
  • 1/2 tsp of salt
  • 1/2 tsp of ground star anise

Make the meatballs:

  1. In a bowl combine beef, bread crumbs, onion, garlic, spice blend, egg, & salt.
  2. Mix together
  3. Sccop ouf 1-2 tbsp of of beef mixture and roll into meatballs between your palms.
  4. Place on a parchment lined baking sheet

Make the sauce:

  1. In the bottom of flameproof tagine or heavy bottomed pan heat olive oil over medium heat.
  2. Add the onion and spice blend and cook, stirring for 3-5 minutes or until onion softens.
  3. Add garlic, chili, and ginger and cook, stirring for 5 minutes or until vegetables are soft.
  4. Add tomatoes, lemon juice, lemon zest and bring to boil. Reduce heat and simmer, stirring occasionally, uncovered, for 10 minutes.
  5. Add spinach and cook just until it begins to wilt.
  6. Place meatballs in the sauce and turn the heat to low.  Put the tagine lid on and simmer the meatballs for 15 – 20 mins turning them every 5 mins or so.


Serve alongside your favourite starch & enjoy!

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