Ingredients:

  • 1 lb (450g) ground lamb or beef
  • 1 medium onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1/4 cup (25g) chopped fresh cilantro
  • 1/4 cup (25g) chopped fresh parsley
  • 1 large egg, lightly beaten
  • 1/4 cup (30g) breadcrumbs (panko preferred, but regular works)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for searing)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 (28 oz) can (800g) crushed tomatoes
  • 1 (15 oz) can (425g) chickpeas, drained and rinsed
  • 1 tablespoon tomato paste
  • 1-2 teaspoons harissa paste (depending on your spice preference)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 cup (240ml) chicken broth or vegetable broth
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish
  • Salt and pepper to taste
  • 1 cup (180g) couscous
  • 1 1/2 cups (360ml) chicken broth or vegetable broth
  • Pinch of saffron threads
  • 1 tablespoon butter or olive oil
  • Salt to taste

Instructions:

  1. Combine ground meat, onion, garlic, cilantro, parsley, egg, breadcrumbs, and spices in a large bowl. Mix gently but thoroughly with your hands.
  2. Roll the mixture into evenly sized meatballs (about 1-inch diameter).
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove from skillet and set aside.
  4. In the same skillet, heat olive oil over medium heat. Sauté onion and garlic until softened. Add tomato paste, harissa paste, cumin, and coriander; cook for 1 minute, stirring constantly.
  5. Stir in crushed tomatoes, chickpeas, and broth. Bring to a simmer.
  6. Gently add the seared meatballs to the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes, or until meatballs are cooked through.
  7. In a small saucepan, bring broth to a boil. Add saffron threads and stir. Remove from heat and stir in couscous, butter (or olive oil), and salt. Cover and let stand for 5 minutes, or until the liquid is absorbed. Fluff with a fork.
  8. Serve the meatballs and sauce over the saffron couscous. Garnish with fresh cilantro. Enjoy these delicious moroccan meatballs!