Mini meatballs and olives in tomato sauce

Meatballs are the ultimate comfort food. To me meatballs symbolize home and family.

My mom used to make different kinds meatballs dishes, but she always added an egg, a grated potato and herbs, to make them soft and juicy.

The secret for the perfect meatballs is indeed in the herbs and in a pinch of…baking powder. Try it. They will come out fluffy and airy.

• 1.100 lb ground beef

• 1/4 c bread crumbs

• 1 small potato, grated and squeezed

• 1/3 bunch cilantro

• 1/3 bunch parsley

• 1 big onion, peeled

• 1 egg

• Salt and pepper

• 1 tsp “Ras El Hanut” spice mix

• a pinch of baking powder

• Pepper

• 1 ½  tbsp. Paprika

• 1 tsp cumin

• Optional- red dried peppers

• ¼ tsp sugar

• 1 can green olives, soaked in hot water for 30 minutes

• 2 tomatoes, chopped

• 3 tbsp tomato paste

• 2 garlic cloves, chopped

• 2 tbsp. olive oil

  1. In a food processor, place the parsley, cilantro and onion. Chop. 

  In a bowl mix the chopped vegetables, meat, Ras El Hanut, salt, pepper, egg, breadcrumbs, potato and baking powder. Mix well and let rest for 15 minutes. The mixture should be moist but firm.

1. 1. Meanwhile,make the sauce. Heat the oil and add the paprika, cumin, garlic, tomatoes and tomato paste. Cook for two minutes, allowing the spices to “open”. Add the sugar, the olives and 2 cups of water. Bring to a boil, lower the heat and cook for 5 minutes. 

   2. Make very small balls and toss them into the sauce. Bring to a boil again. Cover and cook for 40 minutes till meatballs are ready and the sauce becomes thick.