North African MeatballsAbout 36 meatballsThese meatballs are…

North African Meatballs

About 36 meatballs

These meatballs are perfect for serving as an appetizer or
add some couscous or rice, make the sauce and serve them as a main course meal.

Ingredients

1 slice of bread, 1 inch thick or 2 thinner slices

¾ cup milk

1 pound ground beef

1 egg, beaten

4 minced cloves of garlic

3 green onions, finely chopped

¼ teaspoon ground black pepper

1 teaspoon salt

¼ teaspoon cayenne (optional)

¼ teaspoon ground cloves

¼ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2  teaspoons
paprika

1 tablespoon dried parsley

1 teaspoon turmeric

Directions

Preheat the oven to 350° and prepare a rimmed
baking sheet by lining it with parchment paper.

Cube the bread and soak in milk to cover.  After a few minutes squeeze the milk from the
bread. 

In a large bowl add the bread, ground meat, garlic
and chopped green onions.  In a small
bowl add the spices and seasonings and mix. Add them to the ground meat along with the beaten egg. Form the meat
into balls with your hands or use a cookie scoop to form uniform size meatballs
about an inch in diameter. 

Place the meatballs onto the prepared baking
sheet.  Place them in the oven for about
20 minutes to brown them.  Take them off
the baking sheet and put them in a pot that has a sauce simmering.  After about 20 minutes you can serve the
meatballs.

Notes

Use your favorite spaghetti sauce or the recipe
for sauce for these meatballs.

Sauce for the North African Meatballs

About 3 cups

This is a lovely sauce to serve with the North African
meatballs and couscous or rice or just serve the meatballs coated with the
sauce as an appetizer.

Ingredients

2 tablespoons canola oil

1 ½ cups onions, chopped

3 garlic cloves, minced

2 tablespoons tomato paste

1 inch piece cinnamon stick

1/8 teaspoon saffron

1 teaspoon salt

¼ teaspoon ground black pepper

3 cups water

3 cubes chicken bouillon

Directions

Heat the oil in a saucepan.  Add the chopped onion and cook for a few
minutes until tender and without browning the onion.

Add the garlic, tomato paste, cinnamon and saffron
and blend well.  Add the salt and pepper
and cook for about 1 minute.  Finally add
the water and chicken bouillon cubes and simmer for about 10 minutes. 

Have the meatballs cook in the sauce for about 20
minutes and then serve them.

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