Meatballs

• 1 ½ lbs lean ground turkey
• ¼ tsp black pepper
• 2 tsp Sambal Oelek
• 1 tsp mesquite seasoning, or smoked paprika
• ½ cup Panko bread crumbs
• 2 tbsp coriander, chopped (optional)
• 1 egg

Moroccan Sauce

• 3 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, pressed
• 1 tsp smoked paprika
• ½ tsp chili powder, Aleppo, ancho or chipotle
• ½ tsp cumin
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp turmeric, or 2 tsp fresh grated
• ¼ tsp cardamom
• ¼ tsp coriander
• ¼ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp allspice
• ½ cup reduced sodium chicken stock
• 1 large can crushed tomatoes, (28oz)
• 1 tbsp fresh cilantro, or toasted almond slices (optional)

In a large sauce pan, sauté onion in olive oil over low heat until translucent. Mix dry spices in mortar or small bowl (note that 2 tbsp Ras el Hanout may be used for sauce spices). Add crushed tomatoes, garlic, stock, spices, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. In a large bowl combine meatball ingredients, mixing thoroughly, add bread crumbs until desired texture is achieved. Form into 1 inch balls and lightly brown in non-stick skillet, add to sauce, gently pushing into mixture. Cook for another 20-30 minutes stirring gently, uncovering as desired for sauce consistency. Remove from heat and serve over rice or couscous with garnish.