We tried this SkinnyTaste recipe: https://www.skinnytaste.com/moroccan-meatballs/ Our modifications: first, we used ½ lb each minced beef and turkey instead of 1 lb minced beef. Second, to add a beefy flavor (to counterbalance the turkey), we added 1 Tbsp beef stock to the meatball mixture and 2 Tbsp beef stock to the tomato sauce. Third, for the sweet paprika and hot paprika, we used mostly Hungarian paprika and a little smoked Spanish paprika. We also sliced the olives instead of chopping them. We served this with eggplant, cut into wedges, sprayed with corn oil, and oven-roasted at 450. (May 2021)
Cooking Adventures 