Amb And Prune Meatballs With Moroccan Tomato Sauce

• for the meatballs
• 1 pound ground lamb
• 1/3 cup chopped pitted prunes
• 1/4 cup minced cilantro
• 1 teaspoon grated ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• pinch crushed red pepper
• for the tomato sauce
• 1 28-ounce can whole plum tomatoes (with juices)
• 1 onion, chopped
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon grated ginger

1. Put the lamb into a bowl and sprinkle over the spices and herbs. Season with salt and add prunes. Work everything together thoroughly with your hands. Scoop out mixture by the tablespoon and roll into balls. Bake meatballs in 350 oven for 25 minues
2. Add cumin, cinnamon, ginger, and cayenne to skillet and stir until fragrant, about 30 seconds. Add onion and cook until softened. Add tomatoes to the skillet and cook over moderate heat, breaking up tomatoes with a spoon until sauce is simmering and flavors have developed, about 15 minutes. Return meatballs (and any accumulated juices) to the skillet, give them a good stir, and serve meatballs and sauce over couscous, garnished with cilantro.

meatballs, ground lamb, prunes, cilantro, ginger, cumin, cinnamon, red pepper, tomato sauce, tomatoes, onion, cumin, cinnamon, cayenne pepper, ginger

Taken from www.epicurious.com/recipes/member/views/amb-and-prune-meatballs-with-moroccan-tomato-sauce-52739861 (may not work)