Moroccan Meatballs

 Makes – 4 servings (20ish meatballs)

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 ½ lb ground lamb

½ lb ground beef

1 small yellow onion, grated

2 clove garlic, minced

2 Tbl chopped cilantro

¾ tsp. Kosher salt

Pinch ground black pepper

2 Tbl. Paprika, not hot

3 tso. Ground cumin

1 tsp. Aleppo pepper flakes

3 Tbl. Extra Virgin Olive Oil (EVOO) – Cuvee Used

1 large yellow onion, finely chopped

2 lbs. ripe Roma tomatoes, chopped*

2 Tbl. Arome’s Moroccan Spice Mix

½ tsp ground black pepper

1 cup fresh chopped cilantro for garnish

      Heat oil over medium heat in a large heavy pot and sauté onions for 5 minutes, stirring often, until they start to soften. Add the Moroccan Spice and black pepper, and sauté for 2 minutes, stirring, to toast the spices. Add the chopped tomatoes, bring sauce to a simmer, and cook at the lowest possible simmer, covered, for 20 minutes.

       While the sauce is simmering, use your hands to gently combine the ground beef and lamb with the grated onion, garlic, 2 Tbl tablespoons of chopped cilantro and spices: salt, black pepper, paprika, cumin and Aleppo (or chili powder); roll gently into small, ping pong ball sized balls.

      Heat 1 tablespoon of EVOO in a skillet over medium heat and sauté the meatballs for 5-6 minutes, turning often, to brown them on all sides.

      When the sauce has cooked for 20 minutes, add the meatballs, cover the pot, and cook the meatballs for 15 minutes at the lowest possible simmer. Cooking on low heat is crucial for tender meatballs. Stir in remaining chopped cilantro and serve!

 Serving over couscous is great.

      *You can use a 28 oz can of crushed tomatoes instead of the fresh option, just add a pinch of sugar and Tbl of butter to the mix, to cut any bitterness.

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