Semolina-Crusted Meatballs

I learned to make these meatballs from my sister who had learned it from her neighbor. My sister fries the meatballs but I found a healthier way to create the crust. These meatballs will melt in your mouth. The crust keeps them moist and soft inside. Serve them with rice or with bread.

• About 1.5 lb ground meat 

• 2 medium size onions

• ½ bunch cilantro

• ½ bunch parsley 

• Salt and pepper 

• 1 tsp. Ras El Hanut spice 

• 1 small potato, grated

• 4 yolks 

• 2 garlic cloves 

• ¼ c semolina 

For crusting:

• Semolina 

• 4 egg whites beaten with ¼ c oil 

For the tomato sauce:

• 1 small onion, chopped

• 2 garlic cloves, chopped 

• 2 tomatoes, chopped 

• 2 tbsp oil 

• 1 tsp paprika

• 1 tsp “Baharat” spice 

• Salt and pepper 

• A dash of sugar 

• 4 tbsp tomato paste 

• About 1 c. hot water or chicken stalk 

Start with making the meatballs 

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

2. Incorporate the herbs with the rest of the ingredients and let it rest for 15 minutes. 

3. Make round flat balls.

4. Dip each ball in the egg mix and then coat with semolina. Place in a lined baking dish.

5. Bake them 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. 

Tomato sauce:

1 Fry the onion, the garlic and the tomatoes in the oil. 

2. Add the spices and the tomato paste, stirring occasionally.

3. Add the water and mix, bringing it to a boil. 

4. Put the meatballs in the sauce and cook for 25 minutes in low-mid heat. Serve with white plain rice.