Recipes

Combine the ground beef, egg, bread crumbs, basil, garlic, plus ¼ teaspoon each of salt and pepper in a large bowl. Mix gently but well to combine. Lightly drizzle a small cookie sheet with one tablespoon of olive oil. With a small ice cream scoop or two spoons, form 16 meatballs. Place on the sheet tray and roast in the oven for 12 minutes.

Meanwhile, finely chop the white parts of the spring onions. Heat a medium stockpot over medium heat. Add one tablespoon of olive oil and the chopped spring onions and cook for 2 minutes. Add the tomato sauce and Ras al Hanout spice. Stir well to combine. Reduce heat to medium-low and let simmer for 10 minutes. If you do not have any Ras el Hanout on hand (don’t worry it happens to even the best of us), you can make your own by mixing ground spices that you have in your pantry. We do one tablespoon each cumin, coriander, turmeric, paprika, and one teaspoon each cinnamon, cardamom, allspice and cayenne. If you leave one or two out, that’s totally fine; it will still be great.

Once the meatballs are removed from the oven, add them plus any pan juices to the sauce. Stir well to combine and continue to simmer another 8-10 minutes. Serve topped with the thinly sliced green parts of the spring onions, a drizzle of yogurt, if desired