Moroccan Meatballs

Ingredients

• 4 teaspoons ancho chile powder 
• 0.3 cup peppercorns black
• 1 gallon unseasoned bread cubes 
• 0.3 cup cumin seeds 
• 10  eggs 
• 0.5 cup cilantro leaves fresh chopped
• 0.8 cup cilantro leaves fresh finely chopped
• 0.8 cup parsley fresh finely chopped
• 0.8 cup garlic minced
• 5 pounds ground beef 
• 1 tablespoon ground cinnamon 
• 0.3 cup ground cumin 
• 1 tablespoon ground ginger 
• 5 pounds ground pork 
• 0.3 cup harissa 
• 0.3 cup salt 
• 0.3 cup paprika smoked
• 3 tablespoons paprika smoked
• 1 gallon tomato sauce 
• 20 servings vegetable oil 
• 5 cups onions yellow minced

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• colander

Directions

1. Mix together the tomato sauce, cilantro, cumin, harissa, paprika and cinnamon.
2. For the meatballs: Preheat the oven to 500 degrees F. Soak the bread in just enough water to cover for 1 minute.
3. Pour into a colander and let sit for 10 minutes. Squeeze all the excess water out.
4. Meanwhile, gently cook the onions and garlic until translucent.
5. Let cool, then transfer to a bowl.
6. Add the chuck, pork, cilantro, parsley, cumin, paprika, pepper, salt, chile powder, ginger and eggs and mix thoroughly.
7. Portion and shape the mixture into 3 1/2-ounce balls.
8. Heat oil over medium-high heat in a large saute pan and brown the meatballs on all sides.
9. Transfer to a large baking dish, cover with the meatball sauce and wrap with aluminum foil. Braise the meatballs in the oven until cooked through but not dry, 20 minutes.
10. Let cool slightly, then serve.