Moroccan Meatballs

For Chermoula:

½ Tbsp. dried chili flakes (I omitted on behalf of 3 year old but would put them back in next time I make them)

1 Tbsp. sweet paprika

1 tsp. grated ginger

1/2 tsp. saffron threads

3/4 onion, diced

1 Tbsp. ground cumin

2 garlic cloves, minced

2 Tbsp. chopped cilantro

1 tsp. lemon zest

1/3 cup olive oil

1 tsp. salt

Juice of a lemon

Combine all ingredients and let stand in fridge for at least 30 minutes, or up to 7 days

For meatballs:

Charmoula

20 oz. can crushed tomatoes

14 oz.  passata

1 lb. ground lamb

1 lb ground beef

1/2 c. dried breadcrumbs (next time, I would use more breadcrumbs since I halved the recipe but had to use a whole egg – so really, use at least 1/3 cup)

1/3  c. milk

1 tsp. cumin

1 tsp. paprika

1 tsp. chili powder

1 Tbsp. cilantro, chopped

1 egg

1 Tbsp. olive oil

1/2 c. pine nuts

Salt and pepper to taste

Note: next time I will increase the spices and probably add some cinnamon flavours.

1. Preheat the oven to 375 degrees.  Meanwhile, prepare meatballs – add all 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 dutch oven 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 simmer for 5 more minutes.

To serve:  Fregula or Israeli couscous

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