Some people call meatballs in tomato sauce kids food. If so, then I am a kid. Meatballs in tomato sauce is one of the dishes I have loved for as long as I can remember. As a matter of fact, there are very few dishes that I still love as I used to. Mom taught me that when making meatballs you must always double the quantity, and even then it might not be enough.When she’d make them she would say “I didn’t have time to cook, so I made meatballs”. “I guess I don’t mind if you never have time to cook” I’d answer with a smile as I sat at the table. One of the things I love about meatballs is that they are versatile. Sometimes I’ll add grated vegetables like carrot, zucchini, or celery knob to the mix, other times I'll change the spices. This time, for the sake of those who avoid gluten, I chose to make gluten-free Moroccan flavored meatballs.
Ingredients
1 ½ lb ground meat
1 onion grated and squeezed
1 potato grated and squeezed
3 garlic cloves minced
1 egg
1 tsp sweet paprika
1 tsp paprika
1 tsp ras el hanout
1 tsp salt
1 tsp black pepper
Sauce
1 onion diced
3 garlic cloves minced
5 grated tomatoes or 1 28 oz crushed tomatoes can
1 15 oz tomato sauce can
1 tsp sweet paprika
1 tsp paprika
1 tsp ras el hanout
1 tsp salt
1 tsp black pepper
Mix all meatballs ingredients well in a big bowl. Refrigerate for one hour. Roll balls to the size of a ping pong ball.
Heat olive oil in a large deep pan over medium high heat. Add onion and fry until transparent. Add garlic and fry one more minute. Add all sauce ingredients and spices and mix well. Bring to boil. Add meatballs (preferably in one layer) cover with water and bring to boil. Lower heat and cook for one hour.
