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Stuffed Meatballs With Sweet Onion Sauce (Morocco)

A home-style Stuffed Meatballs With Sweet Onion Sauce (Morocco) made with Vegetable Oil, Onions, Tomato Eeled Seeded And Chopped, Whole, and Moroccan Spice Blend. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 7
• 1
• 5
• 1 tsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 1 tbsp
• 1 lb
• 1
• 1/2 cup
• 1 tsp
• 1 tsp
• 2
• 3 cup
• 1/2 cup

Method (preview)

1. 1

   To prepare the sauce, heat the oil in a heavy nonreactive sauce pan over medium heat.

2. 2

   Add the onions, tomato, cloves, spice blend, cinnamon, ginger, saffron, and water and cook, stirring often, until the sauce thickens, 12 to 15 minutes.

3. 3

   Add the salt, pepper, raisins, and honey and stir to combine.

4. 4

   Reduce the heat to medium-low and let simmer.

5. 5

   To prepare meatballs, combine the ground sirloin and onion in a large bowl and mix until blended.

6. 6

   Add the bread crumbs, egg, salt, spice blend, and pepper and mix well.

7. 7

   Let stand for 10 minutes.

8. 8

   Divide the meat mixture into 12 equal pieces, about 2 tablespoons each.

9. 9

   Flatten each piece into a 3-inch circle and place an egg wedge in the center.

10. 10

    Fold the meat around the egg and seal the edges.

11. 11

    Repeat with the remaining meat and egg wedges.

12. 12

    Place the meatballs in the simmering onion sauce.

13. 13

    Do not stir.

14. 14

    Cover and simmer until the meat is cooked through, about 20 minutes.

15. 15

    Place the cooked rice in a mound on a serving platter and garnish with the cinnamon and almonds.

16. 16

    Place the meatballs around the rice and serve with the sauce.

17. 17

    To Prepare the Moroccan spice BLEND, Combine 1/2 teaspoon each ground nutmeg, ground ginger, salt, pepper, mace, and ground cardamom, 1/4 teaspoon each of allspice, ground turmeric, and cinnamon, and 5 threads saffron in a cup and stir to blend.

18. 18

    Place the mixture in a tightly sealed container and store in a cool dry place.