Aromatic cinnamon and earthy cumin are the dominant flavors in these Moroccan-inspired meatballs. Serve them over couscous to enjoy every drop of sauce.
1/4 cup olive oil
2 large onions, chopped
4 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup panko breadcrumbs
2/3 cup chopped fresh parsley, divided
1 tablespoon chili powder
1/2 teaspoon ground cinnamon
11/4 pounds ground chuck
Salt and cayenne to taste
2 (8-ounce) cans tomato sauce
2 teaspoons ground cumin
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine egg and milk in a mixing bowl, and whisk until smooth. Add breadcrumbs, 1/3 cup parsley, chili powder, and cinnamon, and mix well.
3. Add 1/2 of onion mixture and beef, season to taste with salt and pepper, and mix well again. Make mixture into 2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add tomato sauce and cumin to the skillet containing remaining onions and garlic. Bring to a boil over medium-high heat, stirring occasionally.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer the meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Serve immediately.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.