Buon appetito!

North African meatballs in spicy tomato/orange sauce

Credits: www.themessychef.be

Ingredients

1

Season the minced meat with the ras el hanout. Knead the minced meat well. Roll it into balls.
2

Put a large pot on the stove with a good splash of olive oil in it. Fry the meatballs until crispy over medium heat.
3

Finely chop the onion and chili, and press the garlic and ginger. Cut the carrot into rough pieces. I don't peel them, but you can choose to.
4

Add the vegetables and let them stew gently. Add the sugar and deglaze with the juice of an orange.
5

Peel half the orange and add the peel along with the bay leaf. Season with the cardamom, cinnamon, and oregano. Add the Elvea tomato passata and the broth. Let it simmer gently for half an hour to an hour. Season with pepper and salt.
6

Serve with rice and optionally a spoonful of cold yogurt (or strained yogurt).
Enjoy your meal!