MOROCCAN MEATBALLS WITH SPICY EGGPLANT AND TOMATO SAUCE

Seasoned with traditional Moroccan spices like cumin and cinnamon, the meatballs soak up the gingery, smoky sauce. It’s a luscious combination for a weeknight dinner or an easy meal on the weekend. If you like, you can even make the meatballs a day or two in advance. The sauce is delicious by itself served with couscous or orzo or tucked into pita bread.

SERVES: 4 TO 6

INGREDIENTS:

MEATBALLS:

• 1 slice Italian white bread with a soft crust, torn into 1-inch pieces
• 2 tablespoons milk
• ½ pound ground veal
• ½ pound ground pork
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• 1 tablespoon finely chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 1 large egg, lightly beaten

SPICY EGGPLANT AND TOMATO SAUCE:

• 2 tablespoons extra-virgin olive oil
• 1 large sweet onion, such as Vidalia, finely chopped
• 1 large purple eggplant, trimmed and cut into 1-inch dice
• 1 teaspoon smoked Spanish paprika
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 2 teaspoons grated orange zest
• 1 teaspoon salt, plus more if needed
• Two 14-ounce cans chopped tomatoes with their juice
• ⅓ cup chicken stock (or store-bought chicken broth)
• Freshly ground black pepper (optional)

INSTRUCTIONS:

1. To make the meatballs:
   • In a large bowl, mix all the meatball ingredients until well combined.
   • Shape into 1-inch balls or use a large cookie dough scoop to shape the meatballs.
   • Set them aside while you prepare the sauce. (At this point, the meatballs can be covered and refrigerated for up to 2 days.)
2. To make the sauce:
   • Heat the oil in the pressure cooker over medium-high heat.
   • Add the onion, eggplant, paprika, ginger, cumin, cayenne, orange zest, and salt.
   • Sauté for 3 to 5 minutes, or until the onion begins to soften and the spices become fragrant.
   • Add the tomatoes and stock, stirring to blend.
   • Carefully drop the meatballs into the sauce, piling them on top of each other.
   • Lock the lid in place and cook at high pressure for 5 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
   • Stir the meatballs and sauce together and allow them to rest for about 5 minutes.
   • Taste for seasoning and add more salt and some black pepper if needed.
   • Transfer the meatballs to a serving platter.
   • Spoon the sauce over the meatballs.
   • Serve and enjoy!