Moroccan Meatballs In Tomato Sauce

Serve with crusty bread, couscous, or rice to soak up leftover sauce. moroccan paprika is slightly spicy, if yours isn't hot add a little cayenne.

Make meatballs: place lamb in a large bowl.

Measure in 1 1 / 2 tsp paprika , 1 tsp cumin , half the chopped parsley , and 1 tsp salt.

Mix to incorporate seasonings through meat.

Roll meat into 1 inch balls and set aside.

Make the sauce: turn on food processor and drop garlic through feed tube.

Let machine run until garlic is chopped , then stop.

Remove lid and scrape down sides of the bowl.

Add teh drained toamtoes , olive oil , tomato paste , and onion.

Add remaining 1 1 / 2 tsp paprika , 1 tsp cumin , 1 / 2 tsp salt , and remaining parsley.

Process until nearly smooth.

Scrape into a pan or deep skillet that is 10 inches across.

Set over medium heat and bring to a boil.

Cook 2-4 minutes and then remove from heat.

Nestle meatballs into sauce in a single layer.

Swirl pan gently to ensure that meatballs are covered with sauce.

Set over medium heat with lid slightly ajar and cook 10-12 minutes , until meatballs are cooked through.

Taste and add more salt if necessary.

ground lamb, paprika, cumin, fresh parsley, salt, garlic clove, diced tomatoes with juice, olive oil, tomato paste, onion