Moroccan Meatballs

 Ingredients:

1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1/4 teaspoon cinnamon
a pinch of cloves
1/2 teaspoon coriander
1/4 teaspoon cayenne
1 red bell pepper, finely diced
2 tomatoes, chopped
3/4 cup passata
salt and black pepper, to taste
vegan meatballs

couscous
parsley
cilantro
mint
lemon zest
yogurt
pomegranate seeds
sumac

Cook onion and garlic in the oil and add the spices. Stir until aromatic then stir in the tomatoes and bell peppers. When the tomatoes start to break up, add the passata and enough water or stock to reach desired consistency. Add the meatballs. Cover and simmer until they are cooked through.

Meanwhile, cook the couscous and stir in the herbs and lemon zest.

Serve meatballs with couscous and yogurt and sprinkle with pomegranate seeds and sumac.

Meatball Subs

Ingredients:

1 cup red or brown rice
1/2 cup pecans
2 cloves garlic
1-3/4 cup chickpeas
3 tablespoons nutritional yeast
2 tablespoons sun dried tomatoes or tomato pesto
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
breadcrumbs or egg replacer powder
1 tablespoon grapeseed oil
italian bread
marinara sauce
vegan mozzarella
pesto sauce
caramelized onion (optional)
basil, chopped

Combine rice, pecans, garlic, chickpeas, nutritional yeast, dried tomato, oil, oregano, basil, salt, and pepper in a food processor. Pulse until mixture is uniform. Add breadcrumbs, egg replacer powder, or water to reach thick doughlike consistency. Shape into balls.

Brush each ball or dip in oil. Bake until golden. Alternately saute in a skillet and add some marinara sauce.

Toast the bread and spread marinara on both sides. Place the balls in the bread and top with cheese and onion. Broil until the cheese melts. Garnish with basil.