Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce

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   *Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.

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   Meatballs:

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   Preheat oven to 350 degrees F.

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   In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat.

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   Form into 1 1/4-ounce balls, about the size of a ping-pong ball.

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   Place meatballs on a large baking sheet and bake for approximately 20 minutes.

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   Sauce:

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   In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft.

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   Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes.

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    Add tomato puree and bring to a boil.

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    Add stock and season sauce with salt, ground black pepper, mint, and parsley.

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    Simmer for about 10 minutes and remove the cinnamon sticks.

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    To serve: Add the meatballs to the sauce and heat until warmed through.

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    Pour a small amount of sauce on the plate and add 5 meatballs per serving.

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    Garnish with toasted slivered almonds, mint, and warm pita wedges.

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    In a medium bowl, mix all the spices together.

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    Season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.