Leon's Moroccan meatballs

Meatballs: the bloke pleasing food! Forgive my sweeping generalisation, but it seems to me that all men love meatballs. My husband is the perfect example; he is a meatball fiend. He could devour the whole platter of sauce-drenched meatballs as a meal--no side dishes required. (I prefer a few balls daintily arranged alongside fragrant green beans, spinach, and rice.)

Whether you like your meatballs as part of a balanced menu, or if you think dinner equals meatballs plus fork, you're bound to love the Leon restaurant version. It's easy to make at home and tastes stunning with lots of fresh herbs and a spicy tomato sauce. Loved by blokes (and ladies)!

Moroccan Meatballs
adapted from Leon: Ingredients and Recipes
serves 3

for the meatballs:
1 whole wheat flatbread or pitta bread
1/3 c (60 ml) milk
500 g minced beef or lamb
a handful of parsley, chopped
a handful of mint, chopped
1/2 t dried oregano
1 clove garlic, minced

for the sauce:
1 T olive oil
2 garlic cloves, minced
800 g tin of chopped tomatoes
1 t chilli powder
a handful of basil leaves, chopped
a handful of parsley, chopped
salt and pepper

First, make the meatballs.
Rip the flatbread or pitta into small pieces and soak in a large mixing bowl with the milk for ten minutes.
Add the other ingredients for the meatballs. Mix with your hands and roll into walnut-sized balls.
Use a griddle pan or heavy frying pan or the grill and brown the meatballs very quickly. They only need to be coloured, not cooked through. Turn a few times during five minutes total cooking time.

Meanwhile, make the sauce.
Heat the oil in a large pan and fry the garlic for one minute.
Add the tomatoes and chilli powder and simmer for 20 minutes, until the sauce has reduced.
Add the meatballs and simmer for 20 minutes longer with the lid on.
Finally, stir in the basil, parsley, and seasonings.