Moroccan Meatballs

1. Sauté one large onion and about 3 cloves of garlic in olive oil on a medium heat for about 10
minutes.
2. along with the vegetables, grate carrot (use potato peeler or grater to grate carrot into
sauce, dice the Celery and add 2 tins of chopped tomatoes (use the whole plum tomatoes
they are better quality) pinch of sugar table spoon of tomato puree and pinch of pepper and
plenty of salt for taste and a bay leave / or basil and
3. leave to simmer on a really low heat for about 2 ½ hours. 
4. If you find the mixture is too watery let it cook for a longer time if it is too thick just had
some water. 
5. This sauce is then blended. Then add the Moroccan spice mix as well as a bunch of chopped
coriander when sauce is cooked.
To make the meat balls combine lamb and beef together but  just do on or the other if your prefer

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Mince onion and fresh coriander with the meat and add about 3 - 4 tablespoons to the meat.  Shape
into meatballs. Seal them off and then poach them in the sauce till cooked