North African Meat Balls (tried and tested and the result was amazing!)

I turned this into a meat loaf and it was amazing! I like it in meatball form too but it didn't seem to yield as much. I double the recipe for both the loaf and the meat balls. I tried the sauce with the wine and with extra chicken stock and either one tasted great it is best to use what you are comfortable with.

North African Meatballs
Recipe courtesy Melissa d'Arabian

Prep Time:25 minInactive Prep Time:--Cook Time:45 min
Level:
Intermediate
Serves:
4 servings
Ingredients
For the North African Sauce:

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, chopped
1 lemon, zested
1/2 cup pitted and chopped briny olives
1/2 cup white wine
1/4 cup chicken stock or broth
1 (14-ounce) can crushed or diced tomatoes
1 teaspoon light brown sugar
1/2 teaspoon dried red pepper flakes
Pinch ground cinnamon
Salt and freshly ground black pepper
For the Meatballs:

1 egg
2 tablespoons tomato paste
3 tablespoons finely chopped fresh cilantro leaves
1 tablespoon minced fresh ginger
1 teaspoon ground cumin
Pinch ground cinnamon
3/4 pound ground beef
1/3 cup finely ground rolled oats or fine bread crumbs
Salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, for cooking
4 tablespoons chopped fresh parsley leaves
Couscous with Dried Dates, recipe follows
Directions
To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley

No Bake Tamales

No Bake Tamales (these are a family favorite in our house!)

4 teaspoons vegetable oil

1 small onion, chopped

2 cloves garlic, diced

1 pound ground beef

2 teaspoons chili powder

1 tablespoon ground cumin

1/2 teaspoon salt

1 log (16 ounce size) precooked polenta, cut into round slices

16 ounces medium-hot salsa

1 bag frozen corn kernels

1/2 cup fresh cilantro leaves, loosely packed, chopped
Directions:
In 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30 seconds. 

Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Add chili powder, cumin, and salt; cook 1 minute. 



In 10-inch skillet, heat remaining 2 teaspoons oil over medium-high heat. Add polenta and cook 10 minutes or until golden on both sides and heated through. 



While polenta cooks, add salsa and frozen corn to meat mixture; cook 3 to 5 minutes to blend flavors. Stir in cilantro. 

Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart casserole. Arrange polenta on top.