Serve them with Arab flat breads and accompany them with a salad and a choice of mezze.
Rick: Though most people really love meatballs, many versions never hit the top of my list. Until I tasted these meatballs, that is. The sauce may look like everyday marinara, but its taste is brightened with the flavors of cumin, parsley and good paprika, which is why I go back for bite after bite. When we learned to make these meatballs (called ketfu in Morocco) with Bouchra in Marrakech, she told us she sometimes cracks eggs into the sauce to poach alongside the meatballs. I haven't tried that yet, but I can just imagine how delicious the sauce would taste with the poached yolk stirred into it. I'm particularly fond of these meatballs made with lamb.
Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby.