Sephardic Moroccan Sweet Meatballs

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 small onion, grated
• 2 tablespoons parsley, chopped
• 1 egg, lightly beaten
• 1/2 cup matzo meal or 1/2 cup plain breadcrumbs
• 1/2 cup tomato juice
• salt
• pepper
• 4 tablespoons vegetable oil
• 6 onions, thinly sliced
• 4 cups water
• 1/2 cup raisins, soaked in warm water until plumped
• 12 prunes, soaked in water until softened
• 1 cup almonds, blanched
• 1 lb pumpkin, peeled and cut into 2-inch pieces, can use butternut squash
• 1/3-3/4 cup brown sugar, depending upon how sweet you want it
• 1 teaspoon ground cinnamon

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place meat in a mixing bowl and add onion, parsley, egg, and matzo meal. blend and add the tomato juice, salt and pepper. knead until smooth.
• 3 add 1 tablespoon of the oil and knead again.
• 4 shape into small balls.
• 5 cook the onion in the remaining oil until tender and brown. add water and bring to a boil. add salt to taste. drop in the meatballs, one at a time, into simmering liquid and simmer until firm.
• 6 pour the meat balls and broth into a baking dish and add drained raisins and prunes. add almonds and pumpkin.
• 7 sprinkle with brown sugar and cinnamon and bake until golden brown and nearly all the liquid disappears.
• 8 serve with couscous.