Ingredients Print

Check off ingredients as you go

For the meatballs

• 500 g (1.1 lb) ground beef (minced beef)
• 1/2 bunch parsley (stems removed), finely chopped, or half parsley and half cilantro (coriander)
• 1 medium onion, finely grated or blended
• 3-4 Tbsp breadcrumbs or matzo meal
• 1 tsp sweet paprika
• 1 tsp ras el hanout
• 1/2 tsp cumin
• 1/2 tsp salt
• Pepper
• 1/2 small preserved lemon (beldi), finely chopped
• 1 clove garlic, finely grated
• 1 egg
• 1 Tbsp olive oil
• 50 ml (3 Tbsp + 1 tsp) water (1/2 small glass)

For the sauce

• 2 Tbsp olive oil or neutral oil
• 1 medium onion, thinly sliced
• 5-6 cloves garlic, germ removed and halved
• 2-3 whole dried chili peppers
• 2 large potatoes, peeled and cut into quarters
• 1 scant tsp preserved lemon (1 small beldi lemon, cut into 4)
• 1 Tbsp tomato paste
• 400 g (14 oz) crushed tomatoes (such as Mutti)
• 1 scant tsp sugar
• 1 scant tsp salt
• 1 Tbsp sweet paprika
• 1/2 tsp turmeric
• 1/2 tsp ras el hanout
• 1 level tsp cumin
• 1 glass (200 ml / ¾ cup + 1 Tbsp) water

If you change the number of serving, consider adjusting cooking times!

Making the meatball mixture

1. In a large bowl, mix the ground beef with the onion, parsley, breadcrumbs, egg, garlic, olive oil, paprika, cumin, and as much of the water as needed for the right consistency. The mixture should be well combined and just barely sticky. Let it rest for a few minutes, or ideally half an hour in the refrigerator. This rest lets the breadcrumbs absorb the water and the flavors develop.

Making the sauce and cooking the meatballs

2. In a large sauté pan, heat the olive oil, then add the sliced onion, the peeled garlic cloves, the whole dried chili peppers and the chopped preserved lemon. Cook over medium heat, stirring regularly, until the onion is lightly golden.

3. Add the tomatoes and the spices: paprika, turmeric, ras el hanout, ground cumin, sugar and salt. Stir the spices for 30 seconds, then stir in the tomato paste and the crushed tomatoes. Add the potatoes. Stir and cook for 2 minutes.

4. Pour in the water and bring to a boil. Cover.

5. Shape and add the meatballs: Lower the heat. With slightly damp hands, shape the mixture into meatballs the size of a large walnut (about 40 g / 1.5 oz each) and gently drop them into the simmering sauce. Do not stir for the first 10 minutes so the meatballs can firm up. Cover and simmer over medium-low heat for one hour. The meatballs will cook through and the sauce will start to reduce.

6. Remove the lid, turn the heat up to medium and let the sauce reduce for about 20 minutes. It will thicken and coat the meatballs. Taste and adjust the seasoning if needed.

Serve hot, with a good challah, or with rice. It’s also delicious in a sandwich. The meatballs are even better reheated the next day — perfect for the Shabbat meal.