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1
In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes.
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2
Add the lemon zest and olives and cook for 1 more minute.
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3
Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes.
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4
Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes.
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5
Season with salt and pepper, to taste.
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6
To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth.
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7
Add the cilantro, ginger, cumin, and cinnamon and mix until well blended.
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8
Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition.
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9
Do not overmix.
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10
Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.
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11
In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides.
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12
Add more oil, as needed.
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13
Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes.
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14
Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.
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15
Bring the water, stock, and oil to a boil in a small saucepan over medium heat.
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16
Add the dates followed by the couscous.
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17
Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes.
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18
Fluff with a fork and season with salt and pepper, to taste.
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19
Transfer to a serving bowl and serve.
