Make the meatballs:
In a large bowl, mix the ground meat with the grated onion, garlic, spices, parsley and cilantro. Form into small, walnut-sized balls and set aside.
Make the sauce:
Heat the olive oil in a tagine or large skillet. Sauté the onion and garlic until softened. Add the grated tomatoes, spices (paprika, cumin, turmeric), salt and pepper. Simmer over low heat for 10 minutes.
Add the meatballs:
Arrange the meatballs in the sauce. Cover and simmer over low heat for 20-25 minutes, stirring gently from time to time.
Add eggs (optional):
If you want eggs, crack them directly into the sauce during the last 5 minutes of cooking. Cover and cook until the eggs are set.
Serve:
Garnish with fresh parsley and coriander before serving. Accompany with Moroccan bread or semolina.
Tip:
For even more flavor, add a little harissa to the sauce for a spicy touch.
I love serving these at my parties. It’s such a breeze (and cheap) to make and looks so fancy
Add a spoonful to the water and water the peace lily. New leaves will appear quickly
Mexican White Trash Casserole
Irresistibly Juicy Chicken Breasts: The Recipe You’ll Wish You Knew Sooner
Food stains on clothes, grandmothers’ infallible remedy: they will disappear in 1 second
I’ve discovered the Christmas dessert I’ll be preparing this year! It’s delightfully uncomplicated, and I’m confident my family will devour it.
