I love spices. When choosing what dishes I want to cook, I am always drawn to the recipes that feature a cornucopia of flavors, particularly those that form a rich, smooth, yet slightly spicy kick. The most famous dish from Morocco is, of course, tagine. I may very well tackle that dish in a future post, and I have cooked variations of it before.
When I was browsing for various recipes from around the world, Moroccan meatballs kept coming up. I was attracted to them because of the relative speed of preparation. A good many of the recipes I have are time-intensive, and I was preparing this on a weeknight. When I saw the spice list, I knew my tastebuds were in for a treat.
Not only is this recipe easy to prepare, but it also features a number of ingredients that I actively keep on hand. I threw all of the meatball ingredients into a bowl, and began rolling them into yummy little taste bombs.
I browned the meatballs on all sides, then got to work at preparing the tomato-based sauce. Then, I placed the browned meatballs into the sauce and let the sauce thicken and the flavors meld. The house smelled luxurious as the little balls simmered in the sauce. The result was a rich, slightly spicy, sauce with deep flavors. The most intense flavor is cinnamon, as many of the other ingredients are more subtle. I also kicked the spice up a tad because that’s how I like it.
The recipe calls for a bed of couscous, but I, unfortunately, did not have any on hand (I bought couscous for a later dish). It would be a delicious, well-rounded meal, though.
I often freeze meatballs for workday meals, and enjoyed these for a quite a few days after, as I made this dish for one.
I hope you enjoy the rich flavors of Morocco as much as I did. Find the recipe at Sweet Sensation (translated recipe at the bottom of the post).