North African-Style Meatballs

Ingredients

Here are the following ingredients:

Meatballs

• 6 lb (2.7 kg) Ground Beef (Medium)
• 3 tbsp (45 mL) ground coriander
• 3 tbsp (45 mL) ground cumin
• 3 tbsp (45 mL) paprika
• 2 tbsp (30 mL) ground turmeric
• 2 tbsp (30 mL) kosher salt
• 2 tbsp (30 mL) freshly ground black pepper
• 10 large eggs
• 3 cups (750 mL) bread crumbs
• 1 cup (250 mL) minced green onion
• ½ cup (125 mL) chopped fresh cilantro
• ½ cup (125 mL) chopped fresh parsley
• ¼ cup (60 mL) minced garlic
• ¼ cup (60 mL) minced ginger
• ½ cup (125 mL) canola oil

Tomato Sauce

• 1 cup (250 mL) olive oil
• 4 oz (125 g) finely chopped onion, about 1 cup (250 mL)
• ¼ cup (60 mL) minced garlic
• ½ tsp (2 mL) ground cinnamon
• ½ tsp (2 mL) saffron threads
• ½ cup (125 mL) tomato paste
• ¼ cup (60 mL) harissa paste
• 2 tbsp (30 mL) brown sugar
• 16 cups (4 L) canned diced tomatoes
• 2 tbsp (30 mL) kosher salt
• 1 tbsp (15 mL) freshly ground black pepper

Service

• 16 pita or naan
• 2 cups (500 mL) plain Balkan yogurt, 2%
• ⅓ cup (75 mL) chopped fresh parsley

Preparation

1. Meatballs: Season beef with coriander, cumin, paprika, turmeric, salt and pepper. Add in eggs, bread crumbs, green onion, cilantro, parsley, garlic and ginger and mix gently until well combined.
2. Portion and roll mixture into 80 meatballs, approximately 1½ oz (45 g) each. Arrange meatballs in a single layer on large, parchment paper-lined sheet pan.
3. Brush tops of meatballs with oil. Roast, in convection oven at 400°F (200°C), for 15 to 18 minutes until a digital instant-read thermometer inserted sideways into centre of meatball reads at least 160°F (71°C). Drain excess fat. Cool, cover and refrigerate.
4. Tomato Sauce: Meanwhile, heat oil in large saucepan set over medium heat. Cook onions and garlic until softened. Stir in cinnamon and saffron; cook for 1 minute. Stir in tomato paste, harissa paste and brown sugar; cook for 2 minutes.
5. Stir in tomatoes; bring to a boil. Season with salt and pepper. Simmer for 30 minutes or until flavourful and thickened. Cool, cover and refrigerate.

Service

1. Add 1 cup (250 mL) tomato sauce and 5 meatballs to skillet; cover and cook until heated through.
2. Warm 1 pita on flat top, oven or grill. Cut into wedges.
3. Plate meatballs and sauce in a shallow bowl. Dollop with 2 tbsp (30 mL) yogurt or serve on the side. Garnish with 1 tsp (5 mL) parsley. Serve with pita wedges.

Beef Cuts