Moroccan Meatballs from Tia Sarita

It’s the combination of Moroccan spices that makes this recipe so interesting. My Aunt Sarita uses two kinds of paprika here: Hungarian, with a sweet taste and a vibrant red color, and smoked Spanish (where peppers are smoked over an oak fire), with a richer taste and a darker red.

Serves 4-6

For the Meatballs:

1 lb. (454g) ground beef

1 egg yolk

1 slice whole wheat bread, crust removed (about 32g) and cubed

1 onion, minced

¼ tsp. ground cinnamon

¼ tsp. ground cumin

½ tsp. Hungarian paprika

2 tsp. Spanish paprika

1 tsp. ground coriander

1 tsp. fresh parsley, chopped

2 Tbsp. olive oil

1½ tsp. Kosher salt and freshly ground black pepper

For the Sauce:

3 Tbsp. olive oil

4 small onions, peeled and chopped

1 bay leaf

1½ tsp. ground ginger

Pinch saffron

1½ tsp. ground cumin

½ tsp. Hungarian paprika

½ tsp. Spanish paprika

Pinch of ground turmeric

¼ c. fresh chopped parsley

¼ c. fresh chopped cilantro

Juice of half lime (1 Tbsp.)

Directions:

Place all the ingredients for the meatballs in a bowl and combine well with a rubber spatula (or knead the mixture with your hands). Scoop a tiny portion and fry in a small pan to make sure the seasoning is just right. Chill the mixture for at least 30 minutes, preferably 2 hours.
Have a small bowl of water nearby, wet your hands, and form ½-inch balls. Reserve on a plate until ready to poach.
In a large deep skillet or broad saucepan over low-medium heat, warm the olive oil and cook the onions until soft and translucent, about 6 minutes. Add the bay leaf, ginger, saffron, cumin, paprikas, turmeric, salt, and pepper, and cook, stirring frequently with a wooden spoon until spices become fragrant. Add about 1½ cups hot water and bring to a boil.
Add the meatballs and poach them in the sauce

, over low heat, covered, for 20 minutes, checking and stirring halfway through. Add more water if necessary.