Dec 9 2020
I love these kind of mediterranean flavors. It is sweet, spicy, warm and comforting.... I am adding veggies and serving it with couscous to make it a whole meal!!
Cook the couscous according to packaging instruction.
In a large bowl combine the ground meat, the egg, 2 garlic cloves, 1 tsp ginger, 1 tsp of coriander, 1 tsp of cumin, the cinnamon, smoked paprika and 1/2 tsp of both salt and pepper. Mix until thoroughly and form small to medium size meatballs, you should have 12-16 of them.
In a large skillet heat up 2 tsp of olive oil and cook the meatballs for 2-3 minutes on each side, until they get a nice golden color. Transfer them to a plate and set aside.
In the same skillet add more olive oil and toss in the zucchini, onion and rest of the spices. Stir until everything is coated and spices are fragrant, fro 2-3 minutes. Add the tomato sauce and paste, the stock and the chickpeas. Bring to a boil and simmer for 5-7 minutes. Add the meatballs back in, cover and simmer for another 10-15 minutes.
Serve on top of the couscous, garnish with some cilantro and green olives and pitta bread on the side. I also added a dollop of greek yogurt and it was really yummy!