Moroccan Meatballs
 
Prep time
Cook time
Total time
 
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Ingredients
For the Meatballs:
  • 1 pound ground lamb
  • ½ yellow onion, finely minced
  • 2 cloves garlic, finely minced
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ginger, finely minced
  • 1 teaspoon McCormick® ras el hanout
  • ½ teaspoon McCormick® roasted ground coriander
  • 1-2 tablespoons canola or vegetable oil
For the Tomato Sauce:
  • 1 large shallot, finely minced
  • 2 cloves garlic, finely minced
  • 28 ounces diced tomatoes
  • ½ cup chicken stock
  • 2 tablespoons tomato paste
  • 1½ teaspoons McCormick® ras el hanout
  • ½ teaspoon McCormick® roasted ground coriander
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon McCormick® ground chili flakes (or more, depending on your preference)
Instructions
  1. Make your meatballs first. In a large bowl, mix together your lamb, onion, garlic, salt, ginger, ras el hanout, and ground coriander with clean hands. Line a baking sheet with foil, and roll tablespoon-sized balls together in your hands and place them on the sheet. Line another sheet with a thick layer of paper towels to drain the oil from the meatballs after they've been cooked and set it aside.
  2. Heat 1-2 tablespoons of oil in a large, high-sided pan over medium-high heat and fry the meatballs, in batches if necessary, for 5-7 minutes on all sides, until cooked through. Place them on the lined paper towels to drain and set aside.
  3. Drain all but 2 tablespoons of oil/fat from the pan and add in your minced shallots. Cook over medium heat for 5 minutes or so, until translucent, then add in the garlic. Cook for another minute or so, until fragrant, then add in the diced tomatoes, stock, tomato paste, ras el hanout, coriander, fennel, salt, pepper, and chili flakes. Stir to combine, then turn the heat up and bring to a boil. After it's boiling, reduce it to a simmer, add the meatballs back in, stir to coat them in the sauce, and cook for another 25 minutes or so, until the sauce has thickened and the meatballs are hot. Taste and adjust the seasonings as needed. Serve with some crusty bread or vegetables and enjoy. This will keep well as leftovers in an airtight container for 3 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/05/21/moroccan-meatballs/