Whether you like a Greek version or Moroccan version of meatballs, either are quite delicious. So, what's the key the difference? Well, both Greek's and Moroccan's use beef or lamb. Greeks love mint for a added special flavor and Moroccan's like curry, ginger and red pepper paste. Other than that, there's adding an egg to the mix or not and that's pretty much it.
For this dish, mix is 1-2 lbs of ground meat 'lamb' (depending on number of guests), dried bread crumbs, a drizzle of heavy cream, a med egg, one diced onion, a dash of Worcestershire sauce, salt, and seasonings depending on the version you're making (mint or ginger/curry/red pepper).
Gently pan fry the meatballs in olive oil and a bit of coconut oil (or not). For the Moroccan version, add diced tomatoes in sauce (1 large can). If you like a thicker sauce, you can also add about 2-3 tbs of rich tomato paste.
When making the Moroccan version,
you can add as much red pepper paste as you like and spicy seasonings. If you
are making the Greek version meatball mix, add in garlic paste and dried
mint; but, skip the tomatoes and just add beef stock to simmer until
cooked.
For the Greek version, serve with pita bread and traditional tzatziki...
