These Moroccan-spiced meatballs show up at family meal at Gramercy Tavern, where they’re served with a simple yogurt sauce that provides a creamy counterpoint and a cooling cucumber salad. They are seasoned with ras el hanout, a spice blend found in Middle Eastern markets. You bake the meatballs on a rack set on a baking sheet, rather than browning them on the stovetop, for a dish that cooks while you do something else.
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There seems to be a typo in the recipe. A Tablespoon of salt is way too much. I tried using half a tablespoon but even that was too salty, so I think it should be a teaspoon. Also, the texture was a bit rubbery. I think this may be because I had to work the meat quite a bit to get all of the spices combined. Otherwise, it was pretty good.
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