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Moroccan Meatballs with Eggs Recipe

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Moroccan Meatballs with Eggs
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Ingredients

  • 1 pound ground lamb or beef (I used beef)
  • 2 slices stale bread processed into bread crumbs (I used 1/2 cup of Kinnikinnick's panko style gluten free breadcrumbs
  • 1 egg
  • 1/4 onion chopped (I used the chopper)
  • 2 garlic cloves minched
  • A small handfull of fresh mint leaves finely chopped
  • Pinch of ground cinnamon (a common Moroccan spice)
  • pinch of nutmeg
  • kosher salt and pepper
  • Extra virgin olive oil to drizzle (EVOO)
  • Sauce
  • 1 tablespoon EVOO
  • 3/4 medium onion chopped (I used the chopper)
  • 2 garlic cloves minced
  • 1 small zucchini chopped or sliced in an angle (I just chopped)
  • 1 (28 oz) can of diced tomatoes
  • 1 (8 oz) can of tomato sauce
  • 1 tbsp of honey
  • 1 tbsp ras el hanour (recipe for spice blend below)
  • 1 (15 oz) can chickpeas, drained
  • 4 large eggs (optional for pouching after)
  • Ras el Hanout (these are all very common Moroccan spices)
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp tumeric
  • 1 1/2 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cardamon
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 1/2 tsp clove (we actually didn't use this)

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