Stephencooks

Moroccan-Style Lamb Meatballs with Tomato Sauce and Orzo
serves 4

for the meatballs --
1-1/2 lb ground lamb, 70% lean
2 tsp cumin seed
2 tsp coriander seed
4 T fresh parsley, minced
4 garlic cloves, minced
4 T fresh rosemary, minced
1 egg
1/2 C panko flakes
2 tsp curry powder
2 tsp dried onion
1 tsp oregano
1/2 tsp dry mustard
3/4 tsp paprika
1/2 tsp allspice
1/2 tsp cinnamon
dash hot sauce
1 tsp salt

for the sauce --
1 20-oz can peeled tomatoes, cut up
2 medium onions, chopped
1 bay leaf
3 cloves garlic, sliced
2 tsp ground coriander
1 cup chicken broth
1 T fresh mint, minced
3 T fresh parsley, minced
2 sticks cinnamon
1/4 tsp crumbled saffron threads
salt, hot sauce to taste

for the orzo "risotto" --
8 oz orzo
1 cup wine
1 cup chicken broth
1/2 cup of the sauce
1/2 cup water
1 T butter
1 med onion, chopped

Meatballs:
Combine all the ingredients and form into 1-1/4 oz (35 g) balls (there will be about 24). Bake 20 minutes at 350º.

Sauce:
Sauté the onions and garlic in the butter over medium heat about five minutes, until they start to look translucent. Add the tomatoes, bay leaf, coriander, broth, mint, parsley, cinnamon sticks and saffron and simmer about 30 minutes. Correct seasoning. Remove the cinnamon sticks and bay leaf before serving. The sauce is better if made a day ahead.

Orzo.
Mix the wine, broth, water and sauce and place in a pan over medium low heat. Sauté the onions in the butter over medium heat about five mintues, until they start to look translucent. Add the orzo and stir to coat with butter. Add about two cups of the liquid mixture and simmer about 20 minutes, stirring occasionally and adding more liquid as necessary.  When the orzo is almost cooked stop adding liquid and allow it to dry a little, stirring constantly. Correct the seasoning, transfer to a warm bowl and serve immediately.