Oriental meatballs in tomato sauce

Ingredients for 4 servings:

• 2 small onions
• 1 garlic clove(s)
• 1 tsp Ras el Hanout
• 1 tbsp Ras el Hanout
• 1 tbsp tomato paste
• 2 cans of tomatoes, chopped, 800 g
• 2 tbsp sugar
• 3 tbsp parsley, chopped
• salt and pepper
• 2 rolls from the day before
• some milk for soaking
• 1 egg(s)
• 500 g minced beef
• 2 tbsp oil
• sour cream for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Dice 1 onion and finely chop the garlic clove. Heat 1 tablespoon of oil in a saucepan and sauté the diced onion and garlic until translucent. Mix in 1 teaspoon of the ras el hanout spice mix and the tomato paste, and sauté for 2-3 minutes. Add the chopped tomatoes and sugar and simmer for about 30 minutes, stirring occasionally, until the sauce thickens. Add 1 tablespoon of parsley and season with salt and pepper. To make the meatballs, soak the bread rolls in a little lukewarm milk and dice the remaining onion. Place the meatballs in a bowl, squeeze out any excess liquid from the bread rolls, and mix them into the minced meat along with the diced onion, egg, 1 tablespoon of the parsley, and 1 tablespoon of the ras el hanout spice mix. Season generously with salt and pepper. Using moistened hands, form the meatball mixture into small balls. Heat the remaining oil in a pan and fry the meatballs until golden brown on all sides. Briefly heat the meatballs in the tomato sauce and serve on plates with the sauce. Garnish with sour cream and chopped parsley. Serve with rice or flatbread.