North African Meatballs

In a large saucepan heat the olive oil over medium heat and sauté the onions and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for another minute.

Add the white wine, deglaze the pan, and let it reduce for two minutes. Stir in the Chicken Stock, canned tomatoes, sugar, pepper flakes and cinnamon. Simmer to blend flavours, about 7 minutes.

To Make Meatballs:

In a medium bowl, add the egg and tomato paste and stir until smooth. Add the chandon beni, ginger, cumin and cinnamon and mix until well blended.

Stir in the beef, Season Up All Purpose and breadcrumbs and 2 tablespoons of parsley. Combine, do not over mix. Roll into meatballs

In a large sauté pan, heat vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, if needed

Transfer the meatballs to the sauce and let simmer for 20 minutes. Top with additional parsley and serve hot.