Moroccan Meatballs in Tomato Sauce

Instructions

1. Step 1

   Combine the ground beef with 1 piece (100 gr) onion, 2 clove (6 gr) garlic, cilantro, 1 ½ tsp (3 gr) ground cumin, 3 gr paprika, ground coriander, ¾ tsp (4.5 gr) salt, and 1 gr black pepper. Mix gently until the seasonings are evenly distributed.

   Timer: 3 min (fixed)

   Ingredients used: 4.5 gr Fine Salt, 20.0 gr Fresh Cilantro, 6.0 gr Garlic, 500.0 gr Ground Beef, 1.0 gr Ground Black Pepper, 2.0 gr Ground Coriander, 3.0 gr Ground Cumin, 100.0 gr Onion, 3.0 gr Paprika

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

2. Step 2

   Shape the beef mixture into about 20 evenly sized meatballs and arrange them on a plate.

   Timer: 8 min (fixed)

   Cookware: plate

3. Step 3

   Heat the olive oil in the skillet over medium heat. Add the remaining 1 piece (100 gr) onion and cook, stirring occasionally, until softened.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 100.0 gr Onion

   Cookware: Chef Knife, cutting board, Large deep skillet with lid, wooden spoon

4. Step 4

   Add the remaining 2 clove (6 gr) garlic, 1 ½ tsp (3 gr) ground cumin, 3 gr paprika, ¾ tsp (4.5 gr) salt, black pepper, tomato paste, cinnamon, and cayenne pepper. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 4.5 gr Fine Salt, 6.0 gr Garlic, 1.0 gr Ground Black Pepper, 1.0 gr Ground Cinnamon, 3.0 gr Ground Cumin, 3.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: Large deep skillet with lid, wooden spoon

5. Step 5

   Stir in the tomatoes and water, scraping up any browned paste from the skillet. Bring to a gentle simmer over medium heat, then cook uncovered over low heat until the sauce begins to thicken.

   Timer: 10 min (fixed)

   Ingredients used: 800.0 gr Tomato, 120.0 ml Water

   Cookware: Large deep skillet with lid, wooden spoon

6. Step 6

   Nestle the meatballs into the sauce in a single layer. Cover and simmer over low heat until the centers reach at least 71°C, turning the meatballs once.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, Large deep skillet with lid

7. Step 7

   Stir in the parsley and remove the skillet from the heat. Let the meatballs rest in the sauce briefly before serving.

   Timer: 2 min (fixed)

   Ingredients used: 20.0 gr Parsley

   Cookware: Chef Knife, cutting board, Large deep skillet with lid, wooden spoon