Knock-Off Leon Moroccan Meatballs

• Meatballs
• 2 slices of sandwich bread
• 1 1/4 cups milk
• 2 pounds ground lamb
• 1 bunch parsley, finely chopped
• 1 handful fresh mint, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon cumin seeds, toasted and ground
• 1 clove of garlic, minced to paste
• salt and pepper
• Sauce
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 very large tin of tomato sauce, I used 749 grams
• 1 large heirloom tomato, finely diced
• 1 tablespoon prepared harissa
• 1 handful basil, chopped
• 1 handful parsley, chopped
• salt and pepper

1. Soak bread in milk for 10 to 12 minutes.
2. Mash into bready paste. Then add lamb and all other ingredients, mixing well.
3. Roll mixture into very small bite sized meatballs.
4. Now start the sauce. Heat olive oil and gently fry garlic in tall sauce pan over medium to low heat.
5. Add tomatoes (fresh and tined) and harrissa to garlic. Simmer for 25 -30 minutes.
6. In a grill pan or deep skillet quickly brown meatballs. You may need to make a couple of rounds to prevent over crowding. Do not fully cook meatballs, just give them a nice charred color.
7. Spoon meatballs into simmering sauce an continue simmering for an additional 20 minutes.
8. Stir in herbs just before serving.
9. Meatballs can be served over a nice bed of pilaff rice with a little greek yogurt and herby sweet slaw or better yet for lunch serve on split roll with melted provolone cheese and slaw.

meatballs, bread, milk, ground lamb, parsley, handful fresh mint, oregano, cumin seeds, clove of garlic, salt, sauce, olive oil, garlic, tomato sauce, heirloom tomato, handful basil, handful parsley, salt

Taken from food52.com/recipes/6176-knock-off-leon-moroccan-meatballs (may not work)