Name: BEST Moroccan Meatballs
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 30 small meatballs
Ingredients: 1 small slice of bread, toasted and soaked in water or milk until soft; 1 1/4 lb lean ground beef or ground lamb (or a mixture of beef and lamb); 1 small red onion, grated; 2 garlic cloves, minced; Small handful fresh cilantro, chopped; 2 1/2 to 3 tsp Ras El Hanout spice blend (about 5 to 6 g); 1/2 tsp ground ginger (about .87 g); 1/2 tsp cayenne, more if you enjoy spicy (about .88 g); Salt and pepper; 3 tbsp (about 42 ml) extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil.); 4 carrots, peeled (I used rainbow carrots of different colors, but any carrots work here); 3 tbsp (about 48 ml) orange juice; Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil); Salt and pepper; Handful fresh mint leaves, torn (about 5 or 6 large leaves); Cherry tomatoes, halved; shallots or onions, thinly sliced; Fresh parsley; Marinated olives; Tztaziki Sauce or plain Greek yogurt; Pita pockets or flatbread of your choice