Is it just me or have the last five months gone by incredibly fast? I can’t believe that June is part way through. Last year I was so organized and prepared for Ramadan way ahead of time and this year I feel like I’m grasping for straws. This will be my first Ramadan in Morocco. It’s hard to believe that MarocBaba and I have been together for 10 years and I’ve never been in Morocco during this time. We’ll be staying through part of July and then the boys and I are returning to the United States to spend some time with my family. Sadly MarocBaba won’t be joining us, instead he’ll be staying in Marrakech to run food tours and hold down the fort.
I know that I won’t have to do much this year as my sister in laws have the food department largely under control. In fact I’m kind of relishing the fact that I might be able to enjoy it without being exhausted. But I will try to help out and offer at least some appetizer type things to include on the table. I’ve got a pretty standard list of “things to make” ahead of Ramadan – I’m almost professional at this food prep thing pre-Ramadan. One is meatballs. Man these little guys are versatile and amazingly helpful in a pinch. Some things I make with them ;
- meatball sub sandwiches
- spaghetti and meatballs
- meatballs with mashed potatoes and gravy
- Moroccan meatballs and eggs
- sweet and sour meatballs
The list could go on and on. The best thing is they’re easy to make a lot and freeze. Just mix them with basic seasoning; salt, pepper, some garlic maybe and onion. Roll them out and partially bake them – about 20 minutes. Then let them cool and put in a Ziploc bag in the freezer. When you want to use them just pull them out and finish cooking. Now I can add these meatballs to the list of possibilities too. It’s hot, no one wants to be over a stove all day so be sure to put your slow cooker to use! These meatballs are a great appetizer/snack for a crowd or stuff them in a sandwich, or on top of some rice. Yummmmm…
- 1 lb ground beef
- 1 package Saffron Road Foods Harissa Simmer Sauce
- Add 1/4 of the contents of the simmer sauce to the ground beef and mix well with your hands.
- Roll the meatballs out into bite sized balls and sear on all sides. In a small slow cooker add the remaining simmer sauce along with 1/2 of a pouch of water.
- Turn the slow cooker to low and cook for 3-4 hours until the meatballs are cooked through.
- You may want to check once or twice and move the meatballs around so that all sides are well covered with the sauce.
- To serve, skewer each meatball with a toothpick and arrange individually or on a large serving platter.
- Place the sauce remaining from the slow cooker on the bottom of the plate, and the meatballs on top.