Moroccan Meatballs

by Chef

Serves: 6


For the meatballs:
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons seeded and minced jalapeño peppers 1/3 cup dry breadcrumbs
1 tablespoon minced fresh ginger root
2 teaspoons minced garlic
1 teaspoon ground garam masala
11?2 cups vegetable oil, for pan frying
Kosher salt to taste

For the gravy:
3 cloves garlic, minced
1 tablespoon minced fresh ginger root 1 teaspoon granulated sugar
1 teaspoon smoky paprika
1?2 teaspoon garam masala
1?2 teaspoon ground fennel seed
1 (28-ounce) can tomato puree
1?2 cup water (optional)
1 tablespoon dried fenugreek leaves
1?4 cup heavy cream
2 tablespoons chopped fresh cilantro Kosher salt to taste


Mix the ground beef, egg, jalapeño peppers, breadcrumbs, ginger, garlic, garam masala and salt together in a large bowl. Shape into golf ball-size meatballs. Place oil in a Dutch oven or heavy-bottomed skillet over medium-high heat until oil surface shimmers, about 5 minutes. Carefully add meatballs, one at a time, without over-crowding the pot. Brown them all over and transfer to a drain pan. Repeat until all meatballs are browned.

Using the same skillet, add garlic, ginger, sugar, paprika, garam masala, and fennel seed to the remaining hot oil. Reduce heat to medium low and stir for 1 to 2 minutes; stir in the pureed tomatoes and increase heat to medium high. Cook until gravy is deep red in color, about 15 minutes. Add the water, fenugreek, and meatballs to the mixture and simmer until thoroughly warmed, another 15 minutes. Stir in the cream and cook another 2 to 3 minutes. Add cilantro, taste, and adjust seasoning with salt and pepper. Serve right away.