Moroccan Meatballs

For the meatballs:
Heat the oil in a large pan over medium heat. Add the onions and the celery and saute in the oil until soft, about 5 minutes. Add the garlic, salt and chili flakes and cook, stirring, for a further minute. Add the harissa, smoked paprika and cinnamon and cook for a further minute.

Transfer the above onion, celery and spice mixture to a food processor and pulse lightly, just 4-5 pulses. You want the mixture to maintain some texture.

Put the ground turkey in a big bowl. Add the vegetable mixture and breadcrumbs and mix well. Add in the molasses and mix well. Refrigerate for at least a 1/2 hour and up to overnight.

Take small spoonfuls of the mixture, and roll into compact balls. Place on a large rimmed baking tray.

Preheat oven to 325 F. Cook the meatballs for 10 – 12 minutes. Turn the oven to low broil and broil for 5 more minutes. Remove from oven and set aside.

For the sauce
In a medium pot over low heat, sauté the garlic in the oil for 1 – 2 minutes. Add the salt and smoked paprika and stir well. Add the cinnamon stick, harissa, bay leaf, beet sugar, tomatoes, lemon juice and water and bring to a boil.

Reduce heat to a simmer, add the mushrooms and cook, uncovered, for approximately 30 minutes, or until sauce has thickened nicely.

Finish by adding the meatballs into the sauce. Reheat the meatballs to draw out some of their flavor for the sauce. Serve and enjoy!