Brainy Lamb Meatballs in Tomato Sauce on Rice...

Whether you like a Greek version or Moroccan version of meatballs, either are delicious. But what's the key the difference? Well Greek's tend to us beef or pork but they do use lamb and Moroccan's use beef or lamb. Greeks love mint for a added special flavor and Moroccan's like curry, ginger and red pepper. Other than that, there's adding an egg to the mix or not and that's pretty much it. 

The 'brainy' quick or 'brainy' traditional meatball mix works every time. I prefer a soft meatball that breaks apart with your fork so.. no egg. 

The basic 'brainy' mix is 1-2 lbs of ground meat (depending on number of guests), dried bread crumbs, heavy cream, diced onion, a dash of Worcestershire sauce, salt, and seasonings depending on the version you're making.  

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. 

To that tomato sauce, when making the Moroccan version, you can go as crazy as you like with hot 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...