Moroccan Spice Meatballs

This was the second thing I whipped up for my old swim team friends that afternoon using pretty much only stuff I had on hand already. Via text, I told my friend Lorraine that I would be makeing Moroccan spiced meatballs. For some reason she thought I wrote macaroon meatballs, so when everyone showed up they were like “where are the meat-cookies???” These meatballs were a fun change from the standard italian meatball. The actual meatballs were pretty simmilar, but the spicy tomato sauce was where all the moroccan flavor was. I cheated and instead of makeing a ras-el-hanout spice blend from scratch, I used a curry powder I made a few weeks ago and loaded it up with allspice and nutmeg.

Allspice is quickly becoming a favorite of mine.

As I said earlier, this was my curry powder with a bunch of allspice and nutmeg added. It basically became the moroccan spice blend “ras-el-hanout” When people walked in, they said it smelled like pumpkin. I guess nutmeg just goes hand in hand with pumpkin in the US.

The meatballs were pretty similar to my normal Italian meatballs, but with mint instead of parsley.

I made them mini.

The sauce was just some onions and garlic sauted in oil, followed by the spice blend, then a can of crushed tomatoes. Remember to add salt.

Toasted bread.

I like my old swim friends, cause they like to eat! We used to roll up to restaurants after swim meets and clean the places out! The staff didn’t know how to handle the full-on attack.

Freaks!

Good Times guys!

The meatballs were about 1 and 1/4 lb of beef, 1 egg, 2 slices of bread mixed with milk and turned to mush, a handful of mint, and 3 cloves of garlic. Add some salt and pepper and a pinch of nutmeg.

The sauce was some onions cooked in oil till browned, then add garlic, then the spice blend, then 2 minutes later, a large can of crushed tomatoes.

The spice blend was 1 tablespoon of this curry powder, 1 tablespoon of freshly ground allspice, and 1 tablespoon of freshly grated nutmeg.

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