12/17/15

North African meatballs (from the NYT). Lots of ingredients, but since I had all the spices on hand, this wasn't difficult (especially once I sacrificed the coffee grinder to the cause of spice grinding). The meatballs were very tender and flavorful, and the sauce was better once it was all combined than it was on its own (although I added a tiny bit of sugar). Served with couscous w/ cinnamon, toasted buttered almonds, raisins and parsley. I wouldn't change anything about this recipe.

And also there was zucchini. Unremarkable.