Moroccan Tagines With Meatballs

• 2 pounds very lean ground beef
• 1 medium onion, sliced thin
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Hungarian paprika
• 1/2 teaspoon ground allspice
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh coriander

1. Form the beef into walnut-size balls.
2. Arrange them in a single layer in a large, heavy skillet or a casserole with a wide bottom.
3. Arrange the onion slices on top and add all the ingredients except coriander.
4. Add just enough water to cover.
5. Bring to a simmer and cook gently, uncovered, for 30 minutes, or until the sauce has reduced to a thick gravy.
6. Correct the seasoning and serve sprinkled with coriander.

very lean ground beef, onion, garlic, ground cumin, ground coriander, paprika, ground allspice, salt, fresh coriander

Taken from cooking.nytimes.com/recipes/7562 (may not work)