Harissa moroccan meatballs

By mm_food4me

Ingredients

• For the sauce:
• 2 lbs organic ground beef
• 2 tbsp Mina Harrisa
• 1/4 cup onion, chopped
• 1 tsp celtic salt
• 2 tsp cumin powder
• 2 tsp cinnamon powder
• 2 tsp cilantro
• 1 tbsp fresh parsley, chopped, you can also use cilantro
• 1 lb canned chopped tomatoes
• 1 fresh tomato, chopped
• 2 tbsp Mina Harrisa
• 1 onion, chopped
• 2 tbsp olive oil
• 3 garlic cloves, chopped
• 2 tsp cumin powder
• 2 tsps paprika
• 1 oz fresh cilantro, chopped
• 1 tsp celtic salt
• 1 tbsp fresh mint, chopped, optional
• 2 cups dried whole wheat couscous

Details

Servings 4
Cooking time 35mins
Adapted from eatgood4life.com

Preparation

Step 1

Directions:

In a large bowl, with your clean hands, mix the meatball ingredients and make equal size meatballs.

On a dutch oven, over medium to high heat, heat  2 tablespoons of oil and add the meatballs. Brown them, and remove to a plate. Set aside. This should be a short process as you just want to brown the meatballs not cook them all the way through.

Add the chopped onion to the pan and cook for about 2 minutes. Add the garlic and cook further for about 30 seconds or just until fragrant. Add the fresh tomato, salt, spices and fresh herbs. Give it a stir and add the chopped tomatoes and Harissa sauce.

Add the meatballs and cooked covered for about 10-15 minutes. Take the lid off and cook further for another 5 minutes. If using, prinkle some mint over the meatballs and serve.

I actually paired it with some simple and plain whole wheat couscous.