Friday, May 21, 2010

Meatballs VI

Maghrebi Veal Meatballs with Spinach and Chickpeas is from another excellent cookbook that I have lately been sadly neglecting:

The dish is more like a stew containing meatballs cooked with spinach and chickpeas. I used a mixture of beef and pork instead of veal for the meatballs, which were flavored with a complex Tunisian spice mix containing paprika, coriander seed, caraway seed, anise, cumin, cloves, turmeric, black pepper and cayenne.

It was very delicious and went particularly well with the Pinot Noir from Mendocino County that some nice friends had left at our house (Thanks, Beth and Tim!) A great hearty one-pot meal to make on a cold weeknight; all you need to complete the meal is some nice wine to drink with it!

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