Name: Meatballs and Mushrooms in Tomato Sauce
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 13-14 large meatballs
Ingredients: 1⅛ lb ground beef; 1⅛ lb ground chicken; 1 small onion, grated; 1 small potato, grated; ½ cup chopped parsley; ½ cup chopped cilantro; 1 large egg; 4 tbsp breadcrumbs (or 1 slice of bread, moistened and crumbled); 2 cloves garlic, crushed; ½ tsp ras el hanout; black pepper; salt; ¼ tsp ground cumin; ¼ tsp baking soda; 1 can crushed tomatoes (14 oz); 1 can tomato paste (3.5 oz); 4 cups water; ¼ tsp ground cumin; ½ tsp ras el hanout; black pepper; salt; 4–5 cloves garlic, sliced; ½ cup chopped parsley and cilantro; olive oil; semolina; beaten egg; 1 package button mushrooms (about 12 mushrooms)

How I make it

Meatball mixture

Mix all the meatball ingredients and set aside while you make the sauce.

Sauce

Heat the oil in a wide pot, add the garlic and cook until lightly golden.
Add the tomatoes and stir.
After about 5 minutes, pour in the water, add half of the herbs and spices, and simmer until thickened, about 15 minutes.

Coating and cooking

Put the semolina on a plate. Take a handful of the meatball mixture, shape a meatball, and dip it in the egg and then in the semolina.
Lightly brown the meatballs on all sides in a skillet.
Transfer to the pot of bubbling sauce, cover and cook for 20 minutes.
Add the mushrooms and cook for another 20 minutes.

What I've learned

When I want a spicy sauce, I add harissa along with the tomatoes.

Meatballs and Mushrooms in Tomato Sauce Draft

What you need

Meatballs

Sauce

For coating

To add

How I make it

Meatball mixture

Sauce

Coating and cooking

What I've learned