Moroccan meatballs in celery, Swiss chard, preserved lemons and chickpeas

• About 1.5 lb ground meat 

• 2 medium size onions

• ½ bunch cilantro

• ½ bunch parsley 

• 1 tbsp. salt

• 1/2 tsp. pepper 

• 1 tsp. Ras El Hanut spice 

• 1 small potato, grated 

• 4 yolks 

• 2 garlic cloves 

• ¼ c semolina 

For crusting (8-10 meatballs) 

• Semolina 

• 4 egg whites beaten with ¼ c oil 

Start with making the meatballs 

1. In a food processor, chop the herbs, the onions and the garlic

2. Mix all the ingredients and let it rest for 15 minutes. 

3. Form round balls, dip in the egg mix and then coat with the the semolina. Place in a lined baking dish. 

4. Bake in 400 for 20 minutes. Alternatively, after coating, you can deep-fry them. After this step, you can freeze them or continue to making the sauce. 

For the sauce:

• 2 garlic cloves, chopped 

• 2 bunches Swiss chard, washed and chopped 

• 3 celery stalks, chopped 

• 2 tbsp oil 

• 1 tbsp. turmeric 

• 1 tsp. salt

• ½ tsp white pepper 

• 1 c canned chickpeas, drained

• 4 tbsp preserved lemons, chopped (link)

• About ¾ c. hot water or chicken stalk 

1. Heat the oil in a pot and sauté the Swiss chard and celery. Stir. After 4 minutes add the garlic and keep stirring. 

2. Add the rest of the ingredients but the meatballs. Bring the sauce to a boil.

3. Toss in the meatballs, lower the heat and cook for 25 minutes.