Thanks to socalpotter for recommending these North African Meatballs - so good!

[lisainla]

I was intrigued by these when you mentioned them, and finally gave them a try tonight - they will be a regular at our table from now on.

They weren't overly spicy, but have a very nice flavor. I skipped browning them in the oil, and cooked them in the sauce instead. I don't like the texture of browned meatballs for some reason.

I used a mixture of onions, garlic and shallots (Trader Joe's) in place of the onion and garlic called for in the sauce. I thought my DH might not like the bits of olive, but they blend in nicely with the sauce and he made no comments about them. smileys/smile.gif

I served it over plain couscous cooked with chicken broth and butter/olive oil.

http://www.foodnetwork.com/recipes/melissa-darabian/north-african-meatballs-recipe/index.html

 

[socalpotter]

glad you liked it Lisa, your revisions sound great.

I am getting ready to make a double batch of sauce and meatballs for the freezer because I have guests coming for 10 days at Thanksgiving. I really like your idea of cooking the meatballs in the sauce. Thanks for mentioning it, I'm gonna try it...

 

[dawn_mo]

These sound delicious! I will give them a try this week.

 

[CathyZ]

Got a question about the recipe

Since most all olives are in a brine, are the "briny olives" in this recipe black or green? I would guess green but not sure.

 

[lisainla]

I always think of green with African cuisine, I used some nice firm Queen Sevillas.