Moroccan BBQ Sauce:

1 8 oz can Contadina Tomato Paste

1 14.6 oz can Contadina Petite Diced Tomatoes

3T olive oil

1 small yellow onion, finely diced

3 cloves garlic, minced

1/3 c molasses

1/2 c brown sugar

1/3 c apple cider vinegar

8 oz water

1 T turmeric

1 T ground ginger

1 T cumin

1 T coriander

1 T cinnamon

1 T pepper

Kosher salt and freshly ground black pepper

Spiced Meatballs:

1/2 cup Contadina Italian Style Bread Crumbs

1/4 cup olive oil + more for frying the meatballs

1/2 cup grated onion

2 clove minced garlic

1 lb ground beef

Kosher salt

Freshly ground black pepper

1 egg

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 pinches of nutmeg

Zest of 1 lemon

Flour for dusting (season with salt and pepper)

Lemon wedges, for garnish

Mint leaves for garnish

1. Moroccan BBQ Sauce: 

   Place a non-reactive saucepot over medium heat and add the olive oil. Add the onion and garlic with a pinch of salt and cook, stirring occasionally until tender for 5 minutes. Turn the heat down to medium low then whisk in the remaining ingredients. Season with salt and pepper. Bring to a gentle simmer and cook, stirring occasionally for 30 minutes. Remove from the heat and puree until smooth.

   *This sauce will keep in the refrigerator for 2 weeks or freezer for 1 month.

2. Spiced Meatballs:

   Sweat the onion and garlic in olive oil with a pinch of salt then set aside and let cool

   Place all ingredients in a large mixing bowl, season well with kosher salt and freshly ground black pepper and mix by hand until combined. (cook a taster here to check for seasoning). Form into little meatballs (about 1 oz. each)

   Heat a film of olive oil in a large skillet over medium heat. Dust the meatballs in flour, shaking off any excess. Shallow fry the meatballs until golden brown

   Remove from the pan and place on paper towels to drain. Place on a platter and garnish with lemon wedges and torn mint leaves