Marokkolaiset lihapullat

In a large bowl, add the ground beef, spices, finely minced onion, minced garlic, ground ginger, zest of one lemon, salt, parsley, and a generous pinch of black pepper. Mix well to combine. 

Form the mixture into meatballs around the size of a ping pong ball.

Melt the butter in a large pan over medium heat. Add the onions, dried chilies, minced fresh ginger, and ground turmeric. Cook, stirring occasionally, until onions have browned (about 3-4 minutes).

Add the cilantro, lemon juice, and water, stirring to combine. Bring the sauce to a  boil. Boil for 5min.

Add in your meatballs, reduce the heat to medium-low, and cover. Let cook for 15 minutes, turning the meatballs once or twice to ensure even cooking.

Remove the meat balls and continue cooking for another ten minutes or so until the sauce is thick. Taste your sauce to check seasonings. Add more salt if necessary.

Serve with rice, salad, or couscous.