Ingredients:

  • 1 lb (450g) ground beef (80/20 blend recommended)
  • 1/2 cup (50g) breadcrumbs (panko preferred)
  • 1/4 cup (15g) finely chopped fresh cilantro
  • 1/4 cup (15g) finely chopped fresh parsley
  • 1 medium onion, finely grated (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tbsp ras el hanout spice blend
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 cup (240ml) chicken broth (or vegetable broth)
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/4 cup (15g) chopped fresh cilantro
  • 1 tbsp lemon juice
  • Salt and pepper to taste

Instructions:

  1. Combine all meatball ingredients (except olive oil) in a large bowl. Gently mix until just combined, being careful not to overmix.
  2. Roll the mixture into 1-inch meatballs.
  3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides. Remove from skillet and set aside. (They don't need to be cooked through at this point.)
  4. Add remaining olive oil to the skillet. Sauté onion and garlic until softened.
  5. Stir in crushed tomatoes, chicken broth, tomato paste, cumin, coriander, and cinnamon. Bring to a simmer.
  6. Gently place the browned meatballs into the simmering sauce. Reduce heat to low, cover, and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened.
  7. Stir in fresh cilantro and lemon juice. Season with salt and pepper to taste.
  8. Serve hot, garnished with extra cilantro if desired.