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 beef 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 chando beni, ginger, cumin and cinnamon and mix until well blended. Stir in the beef, MAGGI Season Up All Purpose and breadcrumbs and 2 tablespoons of parsley. Combine, do not over mix.

In a large sauté pan, heat 3 tablespoons 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. Sprinkle with remaining parsley and serve.