Meatballs from Morocco

While I was looking to buy a Masala Dabba (that is a tray where you can put your Indian spices, traditionally every Indian family kept there its own mixes) I came across an on-line shop with all kind of spices, called 'Mes Epices'. I bought Ras-el-Hanout spices with is a Moroccan spice. I will give you the recipe of the meatballs and the gravy.

 (Masala Dabba)

 (If you look properly you can see my name)

Shopping list:

For the meat balls you need: 

350 gr mince meat (gives you 6 balls)
2 ts (generous) of Ras-el-Hanout
1 ts garlic powder
1 ts chilly(sambal)
1 egg
breadcrumbs

For the gravy you need:

1 (red) onion finely chopped
2 cloves of garlic finely chopped
1 ts chilly (sambal)
1 (generous) ts of Ras-el-Hanout
1 vegetable cube
ca. 250 ml water

How to prepare the dish?

Mix the mince meat with all above ingredients, make balls and let them rest for 30 minutes.

Then fry them a few minutes in butter with olive oil until light brown and take them out of the pan.

Fry the onions and garlic in the same pan until soft, then add the rest of the ingredients to make the gravy. Can you smell it already?
Put the balls back in the pan, and let them cook for 30 minutes on a low heat, turn them from time to time.
If the gravy is too thin (take the balls out), add some flour, just the way you like it and stirr it, and put the balls in again.

We ate this with a pearl couscous salad. Pearl couscous has to be cooked like a pasta and is so much nicer than ordinary couscous.

                                            Bismillah