MOROCCAN MEATBALLS WITH EGGS

Moroccan Meatballs with Eggs image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 27

Ingredients

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped

Steps:

To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.
Preheat the oven to 350 degrees F.
Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.
In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.
Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.
To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.