A tajine with beef meat balls

Even when I am so much home, I don't really cook a lot. In our home routines Jan does most of the cooking and when he's gone I eat leftovers as long as they last. But when I ran out of food, I might as well cook dinner and take some effort in it the way Jan wouldl do it.

My inspiration usually comes out of books. I really can't make meals out of my head. And I felt like a tajine again.

The meatballs are a mixture of some slices bread, an egg, a minced onion and a handfull of parsley, plenty of cumin / black pepper /paprika powder and more than half a kilo minced beef. Then the fun job of mix it all together into one smooth mass with your hands and roll balls.

For the sauce I simmered onions and then added cumin / turmeric / paprika powder and a chopped up chili pepper. Then you add chicken stock (half a liter at least) and let the meat balls boil softly for 45 minutes. Let the sauce thicken but not dry out! At the end you add some koriancer and half a lemon's juice.

I served it with couscous, baked eggplant and some tomato salad.