Beef, Ethnic, Meats
1 lb lean ground beef
2 tablespoons minced onion
1 clove garlic crushed
1/4 cup minced fresh parsley
2 tablespoons dried bread crumbs
1 egg
1/2 tablespoon paprika
1/2 teaspoon cumin
SAUCE:
1 large onion finely chopped
1 teaspoon paprika
1/2 teaspoon cumin
1 tablespoon olive oil
1 1/2 cups chicken stock
2 teaspoons dried oregano
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1/2 preserved lemon rinsed, pulp removed & cut into strips
Fresh parsley for garnish snipped
Meatballs:
Combine all of the ingredients for the meatballs & mix very well, until the mixture is almost paste-like. Form into 1"-1 1/2" balls. Set aside or chill until later.
Sauce:
In large, wide skillet or braising pan, saute onion in olive oil until tender, 8-10 minutes. Add paprika & cumin and saute a couple of minutes longer. Add stock & oregano & bring to a boil. Reduce heat to simmer & add meatballs, keeping them separate. Cover & simmer 45 minutes. Add parsley, lemon juice & preserved lemon slices. Simmer 5 minute or longer to combine flavors.
Garnish with clipped fresh parsley & serve with couscous, polenta or rice.