Moroccan Meatballs with Preserved Lemons

Meatballs

16oz (500gr) ground beef

2 tbs minced shallot

1 clove crushed garlic

2 tbs dried parsley

2 tbs dried bread crumbs

1 egg

1/2 tsp paprika

1/2 tsp cumin

Sauce

1 onion, chopped

1 tsp paprika

1/2 tsp cumin

1 tbs olive oil

1 1/2 cups (12oz, 360gr) chicken stock

2 tsp oregano

2 tbs dried parsley

2 tbs fresh lemon juice

1/2 preserved lemon, rinsed, pulp removed and rind cut into strips

Meatballs: Combine all of the ingredients for the meatballs and mix very well, kneading until it gets almost paste-like.  Form into 1 1/2" (4cm) balls.  Set aside.

Sauce: In tagine or large skillet, sauté onion in olive oil until tender, 6 – 7 minutes.  Add paprika, cumin and sauté 1 minute longer.   Add stock, oregano and bring to a boil.  Reduce heat to simmer, add meatballs, keeping them separate, cover and simmer 45 minutes.

Add parsley, lemon juice and preserved lemons, simmer 2 minutes longer to combine flavors.