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–+ servings
Total Time :1 hour 10 minutes
Servings: 4

INGREDIENTS
 

  • 1.1 pound/500 grams ground beef, rib or chuck
  • 1 large white onion, roughly chopped
  • 4 garlic cloves, peeled
  • 1 packed cup mixed parsley and cilantro leaves
  • 1 tablespoon sweet paprika
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ras el hanout spice mix
  • 3 tablespoons olive oil
  • ¼ cup fine breadcrumbs
  • 3 tablespoons water

Sauce:

  • 2 medium onions, thinly sliced
  • 1 large red bell pepper, cut into thin strips
  • 2 tablespoons tomato paste or ¼ cup tomato purée
  • 4 medium tomatoes, peeled and diced
  • 4 garlic cloves, thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • 2 tablespoons date syrup
  • 2 cups water

INSTRUCTIONS

  • Pulse the onion, garlic, parsley, and cilantro in a food processor until finely chopped but not puréed. Transfer to a large bowl, add the beef, paprika, salt, pepper, cumin, turmeric, ras el hanout, olive oil, breadcrumbs, and water, and mix gently just until combined. Cover and refrigerate for 30 minutes.
  • Form the mixture into small meatballs, about 1½ inches in diameter, and arrange on a tray. Heat the oven to 340°F/170°C convection.
  • In a wide, heavy oven-safe pot or deep skillet, heat the olive oil over medium heat. Brown the meatballs in batches, turning gently, until lightly colored on all sides, about 2 to 3 minutes total. Transfer to a plate.
  • Add the onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic, paprika, black pepper, salt, and turmeric and cook until fragrant, about 30 seconds. Stir in the bell pepper, tomato paste or purée, tomatoes, date syrup, and water.
  • Return the meatballs to the pot, ensuring the liquid reaches about halfway up the sides of the meatballs. Bring to a gentle simmer, cover, and cook over medium-low heat for 40 minutes.
  • Uncover and transfer the pot to the oven. Cook until the sauce thickens slightly and the meatballs are lightly browned, about 15 minutes. Serve hot with plain white rice.