Meatballs Direct From Morocco



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With these cold temperatures, you might be up for some hearty meatballs, but let's try something more exotic.  Celebrated Chicago chef Rick Bayliss came by Tonia's Kitchen to talk about his recipe

for Moroccan Meatballs.  The meat here is lamb, mixed with classic spices like paprika, cumin and parsley.  Rick told Tonia he makes a simple, but delicious sauce to go with those meatballs.  Start with a can of tomatoes with some onion and garlic, blend them together in a food processor and simmer in a skillet until it thins into a sauce.  Take newly formed meatballs, drop them in and cook.  It's something beyond the everyday meatball, it's deliciously special!

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