Moroccan meatballs in tomato sauce

Like in 1001 Nights, the Moroccan meatballs will take into another world. The intense heat of the harissa and the unique seasoning mixture complete this wonderful dish perfectly.

Ingredients meat balls :

600g g minced lamb
1 egg
1 medium onion
1 clove of garlic
1 tbsp chopped fresh coriander
1 tsp cinnamon powder
1 tsp ground cumin
1 tsp chilli flakes
1 piece of ginger (the size of a thumb)
1 pinch ground allspice
breadcrumbs
salt and pepper
oil

Sauce:

2 tbsp. tomato purée
2 tins of cherry tomatoes
3 tbsp chopped fresh coriander
3 - 4 tsp harissa spice
1 clove garlic
Salt & pepper

Preparation:

Peel and finely dice onion and garlic for the meatballs. Peel and finely chop the ginger as well. Put minced lamb in a large bowl, add the egg, onion, garlic, ginger, coriander and the remaining spices (chilli, cumin, allspice, cinnamon, salt & pepper).

Add about 3 - 4 tsp breadcrumbs to thicken the mixture (a little more if needed). When the mixture has the right consistency, roll it into 2 - 3 cm balls.
Fry the meatballs in a pan until they are golden brown on all sides. Remove them briefly when they are done. In the same pan, fry the tomato paste quickly. Add meatballs and cherry tomatoes. Then add spices (harissa, garlic, salt and pepper) and simmer for 10 - 12 minutes.

Meanwhile, prepare side dishes, such as couscous or pita bread, which can be baked during this time.
When the cooking time is over, arrange the dish on 4 plates and serve with the desired side dishes. Decorate with a few coriander leaves.

If you like it hot, you can add a certain kick to the meat balls with these chilli powders: