This recipe serves 4, love all the spices it calls for! From the NYT Cooking section.
Serves: 4
Ingredients:
For the Saffron Tomato Sauce
- 2 tablespoons olive oil
- 1 1/2 finely diced onion
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 inch cinnamon stick
- large pinch saffron, crumbled
- Salt and pepper
- 3 cups chicken broth, vegetable broth or water
For the Meatballs
- 1 1/2 cups day-old firm white bread, cubed
- 1 cup milk
- 1 pound ground beef or lamb
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1/8 teaspoon teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/2 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
- 1 c. giant couscous, m’hamsa, or medium couscous
- 2 tablespoons butter
- 1/2 cup golden raisins, soaked in hot water to soften, then drained
- Salt
- 1/4 teaspoon ground cinnamon
Directions:
Make the sauce
- 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. 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
- Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- 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. 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.
- 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
- Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.