Moroccan Meatballs - cooking recipe

Ingredients

Spicy Tomato Sauce
1 tablespoon extra-virgin olive oil
1 cup diced yellow onion
2 garlic cloves, minced
1 tablespoon harissa
1 (28 ounce) can crushed san marzano tomatoes
1 cup beef broth or 1 cup beef stock
kosher salt & freshly ground black pepper
1 tablespoon chopped fresh parsley
Meatballs
1 1/2 lbs ground beef
1/2 cup dry breadcrumbs
1/2 small onion, finely diced
1 large egg
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder
1/4 teaspoon dried oregano
4 tablespoons olive oil

Preparation

For the spicy tomato sauce:
In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley.
For the meatballs:
In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs.
In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce.
Serving suggestion:
Israeli couscous, rice or pita bread with yogurt sauce.
Cook's Notes:
Instructions for freezing:
After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use.
Instructions for reheating:
Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.