Meatballs with Lamb... Not, because it has to be Greek!

Whether you like the Greek version or Moroccan (north African) version of meatballs, either or are delicious. But, what's the key the difference? Well Greek's tend to us beef or pork; but, of course they do use lamb. For this dish, Moroccan's more strictly use beef or lamb...which I happen to prefer.

Greeks love mint for a added special flavor and serve with tzatziki (salted cucumber yogurt dip); whereas, Moroccan's like a more stew version of this dish and to spice it up with curry, ginger and red pepper. Also, the Moroccan meatball can be flavored with carrots, onion, tomatoes, and even raisins...and to be really exotic, try cumin, cinnamon and dried chilies. 

And, as with all recipes, follow your own taste buds. The basic 'brainy' mix is 1-2 lbs of ground meat (depending on number of guests), dried bread crumbs, heavy cream (or one egg as substitute) 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 a more traditional Greek version, serve with pita bread and traditional tzatziki..

 

~ Tutti a Tavola!