Moroccan Meatballs with NY Shuk

MEATBALLS

• 1 lb Ground Beef
• 2 eggs, Large
• ½ c Zucchini
• 2 tbsp Onion
• 1 tsp Rosey Harissa or Fiery harissa
• 2½ tbsp Bread crumbs
• ½ tsps Salt
• ⅓ c finely chopped Parsley
• 1 tbsp Water
• Your preferred neutral oil for pan frying

SAUCE

• 2 (10-ounce) jars Signature Matbucha or Matbucha with Olives & Mint
• ¼ c Water
• ¼ c Raisins, roughly chopped (optional)
• ½ c Castelvetrano style or Green Olives (optional)
• 1 c canned chickpeas, rinsed and drained (optional)

MEATBALLS:

Grate the zucchini and onion using a box grater and squeeze with your hands to remove all excess liquid.

Place zucchini, onion and all other ingredients in a bowl and knead well to combine. Oil your hands and shape the meat into desired ball size, approx 2 tablespoons of mixture for one meatball. Add enough cooking oil to your pan so it’s ¼ inches deep and bring to medium-high heat. Brown the meatballs on all sides and set aside.

SAUCE:

Pour the Matbucha and water in a deep saute pan and add the chickpeas, olives and raisins, if using. Once the sauce gets to a light simmer, add the meatballs and cook in the sauce for 15 minutes, or until the meatballs are fully cooked through.

Serve over pasta, rice or with fresh bread. Enjoy!

Notes:

Ground Beef: Use 80/20 ground meat for tender and juicy meatballs. You can substitute the beef with pork, veal, lamb or mix it up

Seasonings: you can substitute the Rosey Harissa or Fiery Harissa with other New York Shuk blends including Ras el Hanout, Baharat, Hawaij, Shawarma.