Rick Bayless's Moroccan Meatballs in Spiced Tomato Sauce
1 ¼ pounds ground goat
3 teaspoons paprika (Moroccan paprika or sweet Hungarian paprika)
2 teaspoons ground cumin
3 Tablespoons fresh parsley, chopped
1 large garlic clove, peeled
1 (15-ounce) can diced tomatoes, drained
¼ cup olive oil
3 Tablespoons tomato paste
1 small onion, roughly chopped into 8 pieces
2-3 cups cooked jasmine or basmati rice, kept hot
Place goat or lamb meat in large bowl. Measure in 1 ½ teaspoons paprika, 1 teaspoon cumin, half the parsley and 1 teaspoon salt. Knead to thoroughly distribute flavorings through meat. Roll meat into 1-inch balls (about 1 Tablespoon mixture per meatball – a melon baller works well), laying each on slightly moistened plate or baking sheet. Chop garlic in a food processor. Add tomatoes, olive oil, tomato paste and onion, remaining paprika, cumin and parsley. Season with 1/2 teaspoon salt. Process until nearly smooth. Scrape into pan or deep skillet about 10 inches across (size is important here). Set over medium heat, bring to boil and simmer 2 to 3 minutes. Remove pan from heat. Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs have sauce over top. Set over medium heat, place lid slightly ajar and cook 10 to 12 minutes, until meatballs are cooked through. Taste and stir in more salt if necessary. If sauce is too thick, thin with a little water. Scoop mounds of hot white rice onto 4 warmed plates. Make a hole in the middle of each mound, creating a nest for meatballs. To serve, spoon meatballs and sauce onto each mound. (We also have tried it with pasta and pecorino cheese).
Adapted by StarChefs.com | Yield: 4 Servings | Round Out the Meal: With a Moroccan grated carrot salad | Kid Friendly: Be sure to use a sweet paprika and don't use the cumin, unless your kids like it spicy. | Wine Pairing: Go for an earthy Chianti such as the Giacomo Mori Chianti 2002.
From Rick and Lanie's Excellent Kitchen Adventures by Rick Bayless and Lanie Bayless (Stewart, Tabori & Chang 2004)