Moroccan Meatballs

• 2 lbs lean ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch flat leaf parsley, finely chopped (small bouquet)
• 2 tablespoons cumin
• 1 12 teaspoons ground ginger
• 12-1 tablespoon Tex-Mex seasoning (depends how spicy you want it)
• 14-12 cup Italian seasoned breadcrumbs
• 1 egg
• olive oil
• 1 (14 ounce) can tomato sauce
• 1 (14 ounce) can stewed tomatoes
• 12 teaspoon Tex-Mex seasoning
• 1 garlic clove, finely chopped

1. Mix the first 9 ingredients of the meatballs together.
2. Using a teaspoon for size, form the meatball and roll around in your hand.
3. Place aside, once all meatballs are made, heat the olive oil in a pan and cook the meatballs until they are almost cooked through.
4. Then add the 3 ingredients for the sauce together and poor over meatballs, allow to simmer until meatballs are completely cooked.
5. Meat mixture should be prepared night before but I never do and it's just as good!
6. *I've also started cooking them in the oven and it's easier and just as tasty!
7. I cook them 3/4 of the way then finish them in the sauce on the stove top or if I'm doing them for a party, throw them in the slow cooker with the sauce for a few hours.
8. I even serve them in the slow cooker to keep them nice and warm.
9. * I LOVE garlic and the tex-mex spice.
10. I always add more -- If unsure how much to add, keep in mind you can always add a bit at a time into the sauce.
11. I always enjoy a lot of sauce.
12. I like to double the sauce, cook some garlic rice and serve everything on the rice.
13. Have fun with this!
14. I always play with the spices and amounts.
15. Let me know if you come up with something good!

lean ground beef, onion, garlic, flat leaf parsley, cumin, ground ginger, italian seasoned breadcrumbs, egg, olive oil, tomato sauce, tomatoes, garlic

Taken from www.food.com/recipe/moroccan-meatballs-198370 (may not work)