INGREDIENTS
FOR THE SAFFRON TOMATO SAUCE
2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable
broth or water
FOR THE MEATBALLS
1 and 1/2 cups cubed day-old firm
white bread
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
¼ teaspoon black pepper
4 garlic cloves, minced
⅛ teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
¼ teaspoon cayenne
¼ teaspoon ground cloves
¼ teaspoon ground coriander
½ teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons finely chopped
scallion
All-purpose flour, for dusting
Olive oil or vegetable oil
FOR THE COUSCOUS (OPTIONAL)
1 cup giant couscous, m’hamsa, or
medium couscous
2 tablespoons butter
½ cup golden raisins, soaked in hot
water to soften, then drained
Salt
¼ teaspoon ground cinnamon
Make the sauce:
1. Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate.
2. Season generously with salt and
pepper, and allow to sizzle for 1 minute more. Add broth and
simmer gently for 5 minutes. May be made several hours in
advance, up to a day.
Make the meatballs:
1. Put bread cubes and milk in a small bowl.
Leave bread to soak until softened, about 5 minutes, then squeeze
dry.
2. In a mixing bowl, put squeezed-out bread, ground meat and egg.
Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne,
cloves, coriander and cumin. Mix well with hands to distribute
seasoning.
3. Add 2 tablespoons each of parsley, cilantro and scallion,
and knead for a minute. May be prepared several hours in advance,
up to a day.
4. With hands, roll mixture into small round balls about the size of a
quarter. Dust balls lightly with flour. Heat a few tablespoons of oil,
or a quarter-inch depth, over medium-high heat and fry meatballs
until barely browned, about 2 minutes per side. Drain and blot on
paper towel. Simmer meatballs in saffron-tomato sauce, covered,
over medium heat for about 20 minutes, until tender.
Meanwhile, make the couscous, if desired: Cook according to
package directions, fluff gently and stir in butter and raisins. Season
with salt and cinnamon, and toss well.
Step 6
Garnish meatballs with remaining parsley, cilantro and scallion.
Serve with couscous and roasted tomatoes if desired.