Moroccan Meatballs / Marakanske Mesne Okruglice

Moroccan Meatballs / Marakanske Mesne Okruglice

DINNER FOR TWO. Humbly speaking, this was DELICIOUS.

1 lb ground beed
1 t salt
1 small onion, finelt chopped
2 cloves garlic, minced
1.5-2 t ground ginger
1-2 t paprika
2 t ground cumin
1/2-1 t ground coriander

Place meat, onions, and garlic in a bowl and mix well with hands. Add spices and seasoning and mix with hands well until completely incorporated.

Shape into small balls, about the aize of walnuts. Place on a foil lined plate, cover with another piece of foil and refrigerate until ready to pan fry. These can be made the night before and cooked the following day.

Tomato Sauce/Soup

1.5 t ground cumin
1/2 t cumin seeds, slightly crushed
1/2 t ground coriander
1/2 t coriander seeds, slightly crushed
1 t fennel seeds
1 onion, sliced
1 clove garlic, minced
1 can garbazo beans, rinsed
1 green pepper, loosely chopped (for big chunks)
1 large can peeled whole tomatoes
1 T tomato paste
100 ml water
1/2 T sugar
salt & pepper

Pan fry meatballs in a couple T olive oil until brown on all sides. Set aside while you prepare the sauce/soup.

In the same pan, using the same oil, the meatballs were fried in, place all spices and let sizzle for a couple minutes while stiring constantly. Add garbanzo beans and stir until well coated with spices. Add onions and mix until translucent-ish. Add green peppers, again coating with the spices.

Next, add tomatoes and paste, sugar and water, and let simmer for 5-10 minutes.

Lastly, add meatballs back into pan snd simmer for an additional 20 minutes or so.

Next post will be the Turkish “Pesto” I made to serve with a toasted cheesy french roll. Good for dunking in tomato sauce/soup. Serious yum factor all across the board for dinner tonight.