It was my dad’s birthday last month and my mom and sister organized a fabulous cocktail party for him. It’s almost a month later and I’m still thinking about the spread they put together. I wasn’t even there to taste anything, but the pictures of the food I saw have left a lasting impression. My sister and I brainstormed a menu together. I think I can attribute that session of feeding off each other and coming up with ideas to my push to be more active on my blog again. While we were discussing I became inspired, I came up with some pretty good appetizer ideas if I say so myself!
While my sister went shopping for the ingredients I would be on Whatsapp receiving pictures of everything and giving my feedback. If was a lot of fun and it would have been even more enjoyable if we could have done it together. See, my whole family is obsessed with food and eating. We always have been and always will be. We take pride in having people over and entertaining them. It’s our goal that people remember the food, ambiance and company. I’m not being a hater, but I’ve been to way too many gatherings where food is just plopped into foil trays with no thought and no presentation. I would rather curl up and retire in a cave than serve anything in such a manner.
I think it might have something to do with my upbringing. If somebody comes over at the last-minute I get super stressed out if I don’t have fresh flowers in the house, if I don’t have anything to feed them. I will go into panic mode and clean my already clean place and get everything I need as quickly as I can. I’m sure my guest wouldn’t have noticed, but when I have people over I like to entertain in a certain way . I also wish more people were into it, but when I see all these beautiful blogs and websites I get really happy inside to find people who think the same way as me. 🙂
As I was saying, my sister and mom did a fabulous job at arranging the birthday party. One of the appetizers we all came up with was Moroccan meatballs. My sister and I made a variation together when I visited my family over the summer and they were delicious. So I suggested she make a cocktail party style meatball. Apparently they were a hit and everyone loved them. I have been thinking about making them since the birthday party, but I made a dinner version with a tomato-based sauce. My husband being my husband (not one to pick up on details!), thought they were Italian-style meatballs at first, but when he tasted them he said that they were just like the ones we had on our trip to Marrakesh. Score. 🙂
These meatballs are lovely with some crusty Moroccan bread, couscous, or rice. Enjoy!
Lamb and Harissa Meatballs
for the tomato sauce:
2 tablespoons olive oil
28 ounce can of crushed tomatoes
1/2 onion chopped
4 cloves garlic, chopped
2 tablespoons of harissa paste
1/4 teaspoon crushed red chilies, optional
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
salt and pepper, to taste
for the meatballs:
oil for frying
1 pound ground lamb
1/2 a red onion, finely chopped
2 gloves garlic, minced finely
fresh parsley and cilantro, about 1/2 cup, chopped
1 Serrano chili, chopped and deseeded, if you like
1/4 cup dried golden raisins and dried cranberries
1/4 cup plain breadcrumbs
1/4 cup harissa paste (you can find it in most grocery stores or Middle Eastern markets, if you want to make your own you can use my friend Sara’s recipe)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
salt and black pepper, to taste
fresh parsley, scallions, cilantro (or whatever you like)
olive oil, for drizzling
To make the tomato sauce:
Heat the olive oil in a pot on medium heat and add the onions and allow them to get translucent, about 5-7 minutes. Add in the garlic and let it cook for 2 minutes. Add in the harissa, ground coriander, ground cumin, and crushed red chilies (optional) and let them cook for a minute. Add in the crushed tomatoes and stir so that everything is combined. Season with salt and pepper and after 10 minutes turn the heat down to low and leave the sauce to cook for about an hour.
To make the meatballs:
Combine all the ingredients for the meatballs in a large bowl and mix together with your hands. Shape the meat mixture into balls (not too big and not too small) and let them marinate in the refrigerator for an hour or two.
After they have marinated, heat a large frying pan with a good amount (about 4-5 tablespoons) of oil (I used olive oil) and fry until the meatballs are golden on all sides and mostly cooked through. Using a slotted spoon, remove the meatballs from the pan and add into the tomato sauce. Make sure you drain most of the grease from the meatballs.
Let the meatballs simmer in the sauce for about 10-15 minutes. Garnish with parsley, cilantro, scallions, toasted almonds, lemon wedges and finish with a drizzle of olive oil.
Serve with crusty bread, couscous, or rice.