At My Table: Moroccan Lamb Meatballs in Tomato Sauce

I got this recipe from a Rick Bayless cookbook about six years ago, and have making it ever since. It never disappoints. The key is using really fresh parsley and lots of it. The paprika can change the flavor, too, depending if you use Moroccan paprika (medium hot), or other paprika that is smoky. Either way is fine. I serve it with fluffy mashed potatoes, but Bayless suggests rice or cous cous. Yesterday, I served a Spanish cava with this dish, but it also pairs beautifully with Ribero Del Duero or Cotes du Rhone.

Moroccan Lamb Meatballs in Tomato Sauce
1 1/2 pounds of ground lamb
3 teaspoons of paprika, divided use
2 teaspoons of ground cumin, divided use
1/2 cup of freshly chopped parsley
1 large garlic clove
1 small onion
Salt
1/4 cup extra virgin olive oil
2 tablespoons of tomato paste
One 15-ounce can of San Marzano diced tomatoes in juice

1. Sauce. In a food processor, combine garlic, onion, olive oil. Add drained tomatoes and tomato paste. Add 1 1/2 teaspoons of paprika, 1 teaspoon cumin, and 1/4 cup of finely chopped parsley.
Process until nearly smooth. Scrape into deep skillet about 10 inches across. Set over medium heat, bring to a boil, and simmer for about 10 minutes. Remove from heat.

2. Meatballs. Place lamb in a a large bowl. Measure in 1 1/2 teaspoons of paprika, 1 teaspoon of cumin, a dash of salt, and half of the chopped parsely. Do not skimp on the parsely-it really contributes to the freshness. Mix or knead thoroughly to distribute flavorings throughout the meat. Roll meat into 1-2 inch balls, laying each on a plate as made. Set aside.

3. Cook meatballs and serve. Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs are covered with sauce. Set over low to medium heat with lid slighly ajar and cook 10 to 12 minutes, until meatballs are cooked through. Taste and stir in more salt if necessary. Spoon 4-5 meatballs per person on to individual plates and serve.