Moroccan Meatballs with Cherry Sauce

Boeuf au cumin et les cerises fraiches (Moroccan meatballs with cumin and fresh cherries)

(Courtesy Peggy Markel 7/19/12)

[Information in brackets are my notes]

1 lb single grind beef [I used the medium % fat kind]

1 tsp cumin,

1/2 tsp ground ginger

1/2 tsp cayenne

1 tsp salt and pepper

1/2 onion, grated

1/4 cup finely chopped parsley

splash of olive oil

2 TB butter

1 cup pitted fresh dark cherries, chopped [I didn’t chop them, just let them split in half when I pitted them.]

pinch of salt

splash of red wine [Peggy used Rioja, I used port rather than open a new bottle of red]

Mix it all thoroughly with your hands and make golf ball sized kefta (meat balls). Set aside.

Heat a pan, skillet or tagine and pour a drizzle of olive oil in. Brown “kefta” on both sides, reduce heat, cover and let simmer for 5 or 6 minutes. Turn heat off.

In another small pan melt butter, add cherries. Add a pinch of salt. Sauté for a few minutes and pour in a splash of red wine.

Transfer kefta to a bowl. Pour cherry sauce over them. Dust with cinnamon. It was a fusion moment. Would be good with half beef, half lamb.