Ingredients:
· 1# ground beef or lamb
· 1 small onion, grated
· 3 garlic cloves, minced
· 2 T. parsley, chopped
· 3 T. cilantro, chopped
· 1 T. ras el hanout
· Salt and pepper
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· 3 T. oil
· 1 onion, diced
· 1 green bell, diced or sliced
· 1 chili, finely chopped (seeded is up to you)
· 6 garlic cloves, minced
· 14 oz. can crushed tomatoes
· ¼ C. water
· 1 tsp. cumin
· 1 tsp. smoked paprika
· 2 T. parsley, chopped
· 2 T. cilantro, chopped
· Salt and pepper as needed
· Sugar, as needed for balancing
Preparation
1. To make the meatballs, combine the beef/lamb, grated onion, garlic, parsley, cilantro, ras el hanout, and salt and pepper. Combine well but do not overwork. Set aside.
2. In a tagine, or large saute pan, add the 3 T. oil and heat over medium heat. When hot, add the onion, bell pepper, and chile. Season with salt and pepper and let saute and caramelize until the vegetables begin to soften. At this point, add the garlic and cook another 1 minute.
3. Next add the crushed tomatoes, water, cumin, smoked paprika, and some salt and pepper. Let this mixture cook down and reduce slightly into a smooth but thickened tomato sauce.
4. Meanwhile, make small, quarter sized meatballs, roll them quickly and set them aside on a sheet tray or baking sheet or large plate. Feel free to use a small scoop.
5. When the tomato sauce is made, give it a taste for salt, pepper, and sugar balance. If it all checks out, add the meatballs and place the lid on the tagine and let the meatballs cook in the tagine about 5 minutes. Remove the lid to the tagine and add the parsley and cilantro. Check again for salt, pepper, sugar balance.