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Categories:
olive oil onion garlic lemon briny olive white wine chicken tomatoes light brown sugar dried chili pepper ground cinnamon salt fresh ground pepper meatballs egg tomato paste fresh cilantro fresh ginger ground cumin ground cinnamon ground beef oats salt fresh ground pepper parsley
Viewed: 34 - Published at: 7 years agoIngredients
- FOR THE SAUCE
- 2 tablespoons olive oil
- 1/2 small onion, diced
- 2 garlic cloves, chopped
- 1 lemon, the zest of
- 1/2 cup pitted and chopped briny olive
- 1/2 cup white wine
- 1/4 cup chicken stock or 1/4 cup broth
- 1 (14 ounce) can crushed tomatoes or (14 ounce) can diced tomatoes
- 1 teaspoon light brown sugar
- 1/2 teaspoon dried chili pepper flakes
- 1 pinch ground cinnamon
- salt
- fresh ground pepper
- FOR THE MEATBALLS
- 1 egg
- 2 tablespoons tomato paste
- 3 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground cumin
- 1 pinch ground cinnamon
- 3/4 lb ground beef
- 1/3 cup finely ground rolled oats or 1/3 cup fine breadcrumbs
- salt
- fresh ground pepper
- 3 -4 tablespoons vegetable oil, for cooking
- 4 tablespoons chopped fresh parsley
Method
- MAKE THE SAUCE:.
- Saute the onions and garlic in a large saucepan until soft. Add zest and olives; cook for 1 minute. Add wine and deglaze the pan and let reduce for a few minutes. Add stock, tomatoes, sugar, red pepper flakes, and cinnamon. Simmer for about 7 minutes. Season to taste.
- MAKE THE MEATBALLS:.
- Whisk the egg and tomato paste until smooth. Add the cilantro, ginger, cumin, and cinnamon. Mix until well blended. Add in the ground beef and rolled oats and season to taste. Combine well but do not overmix. Make 32 1-inch meatballs.
- Heat the vegetable oil over medium heat and cook meatballs until browned on all sides. Add oil as needed. Add to the sauce and simmer for 20 minutes.
- Sprinkle with fresh parsley and serve over couscous with dried dates.
