Algerian Meatballs with rice

Welcome back to "Around the World in 196 plates"! Today we are headed to North Africa, Algeria to be exact. Algeria has around 42 million residents, with a Mediterranean coast, bordering with Morocco, Mauritania, Mali, Niger, Libya and Tunisia. Once starting this project I was shocked to see exactly how close this country is to Spain and Italy. Given the coast line I was not surprised to see many Mediterranean influences in the meals I researched, before deciding on these meatballs. Tangy, with a hint of spice, sweet and briny pop these may be one of my favorite dishes I have ever made! I did swap out the couscous for Basmati rice as I already had that on hand and forgot the couscous when I was shopping. The surprise hint of sweet in the rice due to the cranberries took it up another notch and I am already thinking about making these again in the very near future.

Ingredients

Meatballs

* 1 lb ground beef

* 1 egg

* 3 tbsp tomato paste

* 3 tbsp finely minced cilantro

* 1 tbsp minced ginger

* 1 teaspoon ground cumin

* 1/2 tsp ground cinnamon

* 1/3 cup bread crumbs

* salt and freshly ground black pepper

* 4 tablespoons olive oil, for cooking

Sauce

* 2 tablespoons olive oil * 1/2 small onion, diced * 1 tbsp minced garlic * 1 lemon, zested

* 1 tsp lemon juice * 1/2 cup pitted and chopped briny olives

* 2 tbsp olive juice * 1/2 cup white wine * 1/4 cup chicken stock or broth * 1 (14-ounce) can crushed or diced tomatoes * 1 teaspoon brown sugar * 1/2 teaspoon dried red pepper flakes * 1/2 tsp ground cinnamon *salt and freshly ground black pepper

Rice

* 1 cup Basmati Rice

* 1/4 cup dried cranberries

* 1 1/2 cups chicken stock

Directions

For meatballs, mix all ingredients except oil, blending well but careful not to overmix. Heat oil in large skillet over medium high heat. While oil heats, make meatballs, about an inch in diameter. brown meatballs in batches until golden on all sides and set on paper towel covered plate to drain.

In skillet add oil, onions and garlic. Cook until just soft, not browned. Add in lemon zest and olives, cook about 2 minutes. Add in olive juice, lemon juice and wine, stir well and let wine cook down, about two more minutes, scraping up browned bits on bottom of pan. Add in tomatoes, chicken broth, sugar, red pepper, cinnamon, salt and pepper. Stir well and allow to simmer 5-10 minutes. Add in meatballs and simmer an additional 20 minutes. *I did not have room in my skillet so I put the meatballs and sauce in a large baking dish and put in the oven set to 300 for 20 minutes.*

While meatballs are simmering, add broth, rice and cranberries to large pot. Bring to a boil, then cover and let simmer 10 minutes. Fluff with a fork, and season with salt and pepper to taste.

When I tell you these were OUT OF THIS WORLD amazing, I am serious. I wasn't crazy about the olives since I don't like them in general, but the flavor they added to this dish make them essential. I can't wait to have them again.

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