Moroccan Meatballs

Add the ground beef into a bowl and salt it generously. Mix the onion, herbs and spices into the meat. Make sure to work it as little as possible. Form the meat into golf ball sized meatballs.

Heat a Dutch oven, or a frying pan that can fit a large volume, on medium to medium high heat. When the pan is hot, add the oil. Brown the meatballs on all sides. They do not need to be cooked through at this point, but the browning will add texture and flavor.

Remove the meatballs from the pan, but leave the pan drippings. (If there is fat in the pan, you can pour or wipe that out.) Get the sauce started. Add the onion and garlic into the Dutch oven with the drippings and heat over medium heat. When the onions are slightly translucent, add the canned tomatoes. Then add the Roma tomatoes, parsley, and the spices. Leave the cilantro out.

Simmer the sauce uncovered for 15 minutes. Then, add the meatballs back in and simmer, covered, for another 15 minutes. Finally, stir in the cilantro, saving a little for garnish if you like, and serve.