Directions For the Middle Eastern Spice Mix
Mix well and store in an air tight jar. Make sure your spices are fresh...if they don't have a strong scent they are probably too old to use.
Directions For the Meatballs
Place the bread cubes in a bowl and sprinkle 1/3 cup of the chicken stock over them. (The rest of the stock is for the sauce). Toss to coat evenly with your hands, working the stock into the bread, let sit for 5 minutes. Squeeze out the excess stock, if there is any, and put in a bowl with the lamb, garlic, red onion, parsley, thyme, 3 teaspoon spice mix, egg and salt and combine thoroughly. Shape into twelve 1 1⁄2" to 2" balls. Heat the olive oil in a large stainless steel skillet till hot over medium high heat, add the meatballs and cook, gently turning to brown all sides. Don't overcook; you will be simmering them for another 10 minutes in the sauce. Do not let the skillet burn. Take the skillet off the heat and remove the meatballs to a 3" x 5" deep saucepan or casserole just big enough to hold them all in one layer. Leave 2 tablespoons of fat in the skillet. If there is excess, remove it with a spoon and discard.
Put the skillet back on the heat; add the shallots or red onion and sauté over medium heat for a few minutes scraping up any brown bits on the bottom of the pan. Add the flour, stirring well with a whisk, then add 2 tablespoons of the spice mix and cook for 1 minute more. Slowly whisk in the hot stock. Simmer for a few minutes till slightly thickened, then add the meatballs. Cover and cook at a low simmer for 5 minutes, turn the meatballs over in the sauce and cook 5 minutes more. Taste the sauce for salt and pepper and serve immediately or take off the lid, cool completely and refrigerate for up to 3 days. Re-heat gently and serve hot.
Directions For the Couscous
While the meatballs are cooking, make the couscous by bringing the water to a boil and adding the couscous, herbs and lemon peel. Stir and then reduce the heat to a very low simmer for 1 minute. Cover and let sit for 5 minutes. Fluff gently with a large fork and sprinkle with the pine nuts.
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