Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

© Hallee The Homemaker

Ingredients
Meatballs:
1kg (2.2 lb) ground lamb
Spice Mix, recipe follows
1 egg
125ml (1/2) cup ketchup

Meatball Sauce:
30ml (2 tbsp) olive oil
125ml (1/2 cup) minced onion
15ml (1 tbsp) minced garlic
15ml (1 tbsp) minced shallots
2 cinnamon sticks
15ml (1 tbsp) ground cumin, toasted*
15ml (1 tbsp) ground coriander, toasted
1L (4 cups) tomato puree
250ml (1 cup) vegetable or chicken stock
Salt and freshly ground black pepper
15ml (1 tbsp) thinly sliced mint leaves
15ml (1 tbsp) minced Italian parsley leaves
Chopped fresh mint leaves, for garnish
Warmed pita wedges, for serving

Spice mix:
15ml (1 tbsp) ground coriander, toasted
15ml (1 tbsp) ground cumin, toasted
5ml (1 tsp) curry powder
15ml (1 tbsp) garlic powder
5ml (1 tsp) onion powder
5ml (1 tsp) dried oregano
5ml (1 tsp) dried thyme
(3/4 tsp) ground mustard
( 3/4 tsp) paprika
2.5ml (1/2 tsp) ground allspice
2.5ml (1/2 tsp) ground cinnamon
2.5ml (1/2 tsp) chili powder
Salt and freshly ground black pepper

Preparation
Spice Mix:
1. In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

Meatballs:
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.

1. Preheat oven to (350°F).
2. In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat.
3. Form into 35g (1.25 oz) balls, about the size of a ping-pong ball.
4. Place meatballs on a large baking sheet and bake for approximately 20 minutes.

Meatball sauce:
1. In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft.
2. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes.
3. Add tomato puree and bring to a boil.
4. Add stock and season sauce with salt, ground black pepper, mint, and parsley.
5. Simmer for about 10 minutes and remove the cinnamon sticks.
6. Add the meatballs to the sauce and heat until warmed through.
7. Pour a small amount of sauce on the plate and add 5 meatballs per serving.
8. Garnish with toasted slivered almonds, mint, and warm pita wedges.

Source Quinz Restaurant