“Quari M’aa el zhytun” -Mini Moroccan meatballs with olives:

Meatballs are very popular in the Moroccan cuisine, in every variation. It may be a bit time-consuming to make them bite-size but it’s worth the efoort.

• 1.100 lb ground beef

• ½ c bread crumbs

• ½ bunch cilantro

• 1 big onion, peeled

• 1 egg

• Salt and pepper

• 1 tsp Ras El Hanut

• ¼ tsp baking powder

• Pepper

• 1 ½  tbsp. Paprika

• 1 tsp cumin

• Optional- red dried peppers

• ¼ tsp sugar

• 1 can green olives, soaked in hot water for 30 minutes

• 2 tomatoes chopped

• 3 tbsp tomato paste

• 2 garlic cloves, chopped

• 2 tbsp. Olive oil

1. In a food processor, place the parsley and onion. Chop. 

2. In a bowl mix the chopped vegetables, meat, Ras El Hanut, salt, pepper, egg, breadcrumbs and baking powder. Mix well and let rest. The mixture should be moist and not too soft.

3. Meanwhile, make the sauce. Heat the oil and add the paprika, cumin, garlic, tomatoes and tomato paste. Cook for two minutes, allowing the spices to “open”. Add the sugar, the olives and 2 cups of water. Bring to a boil, lower the heat and cook for 5 minutes. 

4. Make very small balls and toss them into the sauce. Bring to a boil again. Cover and cook for 40 minutes till meatballs are ready and the sauce becomes thick.