OK. I don't know what exactly is Moroccan about these meatballs, other than the fact that I started making them based on watching my Moroccan grandmother doing it for years.
Its super easy, and actual cooking time (as in time you spend cooking) is minimal.. 20 minutes.
Ingredients:
Ground meat (can mix the beef with ground Turkey as well for a leaner and a bit more environmental dish)
1 large onion
Ginger
1/2 zucchini or 1/2 cup of bread crumbs
2 cups of green peas
1 egg
salt and pepper
1 can of tomato paste
Cumin
Paprika
Olive oil
Vegetable oil
Directions:
Defrost ground meat, put in a medium size bowl. Mince half onion, the other half cut into small cubes. Mince or grade fresh ginger (or put about two tablespoons of ground ginger). Grade zucchini. Mix the minced onion, ginger, zucchini, breadcrumbs, egg, salt and pepper, and cumin together. Yes, mixing ground beef means use your hands. I wasn't kidding about the whole- get ready to get dirty thing.
This is the fun part. Use your hands to glob some meat and roll a ball of whatever size you so desire (expect them to shrink a tiny bit).
Put some vegetable oil on a pan, add the other half of the onion and peas to the pan. Let sit for 5-6 minutes or until the onions are slightly browned. Add meatballs.
This part I did for the first time. I have seen my Israeli fam do it this way for years, so I figured I would wing it. I basically made a quick tomato sauce: Olive oil, tomato paste, water (around a cup but eye-ball how thick or thin you want the paste) a pinch of sugar neutralizes the sweetness of the tomato, paprika, pepper (go crazy) and salt.
Cook everything together on medium for 20 minutes and let sim for another 20 minutes.
My sous chef made the orzo. A bit undercooked, but still delicious. Turns out a day later, the orzo is perfect for leftovers.. The meatballs I used the next day for spaghetti and meatballs... thought about a meatball sub. Ah, the beauty of leftovers..
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